Ingredients
1 package (8 ounces) cream cheese, softened1 can (14 ounces) sweetened condensed milk6 tablespoons lemon juice1 teaspoon grated lemon zest1 teaspoon vanilla extractDash salt1 graham cracker crust (9 inches)TOPPING:2 cups sliced fresh or frozen rhubarb1/2 cup sugar1/4 cup water1 pint fresh strawberries, hulled and halved lengthwise2 teaspoons lemon juice
Preparation
In a large bowl, beat cream cheese and milk until smooth. Beat in lemon juice, lemon zest, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours.
Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain.
Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping.
