Heat oven to 350 degrees (F).

In a small bowl, combine flour, pecans, butter and sugar.

Press into a greased 13 x 9 inch glass baking pan.

Bake for 20 - 25 minutes or until golden brown.

Cool the crust on a wire rack.

In a large saucepan, combine brown sugar, cornstarch, corn syrup, and rhubarb (not the strawberries!).

Bring to a boil, stirring often.

Reduce the heat and cook while stirring for 5 minutes or until thickened.

Remover the pan from the heat and allow to cool.

NOW add the strawberries to this mixture.

In a large bowl, beat the cheese with powdered sugar until smooth.

Whip all of the whipping cream, sugar and vanilla together, because you will need it for this mascarpone filling.

Fold in only 1 cup of the whipped cream/sugar/vanilla mixture.

After crust is cool, spread the Mascarpone Filling on top (this will then become your second layer).

Place in the frig while the rhubarb strawberry mixture is cooling.

Don't add any layers until the previous layer is COOL.

When cool, spread the rhubarb strawberry mixture on top of the Mascarpone cheese layer.

Spread the remaining whipped cream/sugar/vanilla mixture on top.

Refrigerate for 3 or more hours before serving.

This is a great recipe to make a day ahead!