Combine flour and sugar. Cut in margarine with pastry blender until mixture resembles coarse meal. 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 a 14 inch circle. Fit into 11 inch tart pan with removable bottom, pressing dough against side of pan without stretching dough; trim dough. Prick bottom of crust with fork. Line crust with 18 inch piece of foil; fill to rim with dried beans. Bake on lowest rack in a preheated 400 F oven 15 minutes. Remove foil and beans. Bake until crust is golden (8-10 minutes). Cool. Combine rhubarb, sugar and orange peel in 2 quart saucepan; cook, stirring occasionally, until rhubarb softens (8-10 minutes). Soften gelatin in water 5 minutes. Stir into hot rhubarb mixture until gelatin is dissolved. Stir in liqueur. Refrigerate mixture 30-45 minutes. Pour into shell. Arrange sliced strawberries attractively on top of rhubarb. Refrigerate 5 hours or more.

To Serve: Remove rim from pan, leave tart on bottom. Garnish with whipped cream. Cut into wedges.