Combine flour and sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs.

Stir in oil with a fork until all ingredients are moistened.

Stir in water, 1 tablespoon at a time, until dough leaves side of bowl and forms a ball.

Roll out dough on a lightly floured surface to make a 14-inch circle.

Fit dough into an 11-inch tart pan with a removable bottom, pressing dough against the side of the pan without stretching the dough; trim excess dough.

Prick bottom of the crust with a fork.

Line crust with an 18-inch piece of foil; fill to rim with dried beans. Bake on the lowest rack of a 400 F oven for 15 minutes.

Remove foil and beans. Return to oven and bake 8 to 10 minutes more, until crust is golden. Set aside to cool.

Combine rhubarb, sugar and orange peel in a 2-quart saucepan; cook, stirring occasionally, until rhubarb softens (8 to 10 minutes).

Soften gelatin in water for 5 minutes. Stir into hot rhubarb mixture until gelatin is dissolved.

Stir in orange liqueur.

Refrigerate mixture for 30 to 45 minutes.

Pour mixture into shell.

Arrange sliced strawberries attractively on top of the rhubarb. Refrigerate 5 hours or more.

To serve, remove rim from pan, leaving the tart on the bottom of the pan. Garnish with whipped cream and cut into wedges.