Wash and chop fresh rhubarb into small pieces, about half an inch thick. In a bowl, combine with sugar and cornstarch, and let sit for 10 minutes.

Preheat your oven to 375°F (190°C) and gather tart pans.

In a large bowl, mix flour and salt, then add cold, cubed butter and mix until it resembles coarse crumbs. Add cold water as needed to form a dough, wrap in plastic, and refrigerate for 15 minutes.

Roll out dough to 1/4 inch thick, place into tart pans, and pour in the rhubarb filling, crimping edges as desired.

Bake tarts in preheated oven for 25-30 minutes until filling is bubbly and crust is golden.

Remove from oven, cool for 10 minutes, and serve warm with ice cream or whipped cream.