In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom and up the sides of a tart pan. Chill in the refrigerator for 30 minutes.

In a saucepan, combine chopped rhubarb and sugar. Cook over medium heat until the rhubarb is soft, about 10 minutes.

Remove from heat and let cool slightly. Blend the rhubarb mixture with lime juice, tequila, orange liqueur, and lime zest until smooth.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the rhubarb mixture into the whipped cream until combined.

Pour the filling into the chilled crust and smooth the top. Cover and freeze for at least 4 hours or until firm.

Before serving, let the tart sit at room temperature for about 10 minutes to soften slightly.