1 (8 oz.) pkg. cream cheese
2 tbsp. milk
2 tbsp. sugar
1/2 tsp. vanilla
Pastry for one 9" pie (baked as directed)
2 1/2 c. fresh strawberry halves
1 1/2 c. coarsely chopped rhubarb
3/4 c. water
1/2 c. sugar
2 tbsp. cornstarch

Combine softened cream cheese, sugar, milk and vanilla, mixing until blended. Spread on bottom of baked pie shell.

Mash 1/2 cup strawberries (set aside). Arrange remaining strawberries on top of cream cheese mixture.

In saucepan, combine reserved 1/2 cup mashed strawberries and rhubarb and water, bring to boil, simmer 2 minutes. Drain reserving 1 cup juice. Add water if not 1 cup.

Combine sugar and cornstarch in pan. Add juice. Bring to boil, stirring constantly. Boil 2 minutes until clear and thickened. Stir in rhubarb mixture. Cool slightly. Spoon over strawberries and chill.