Rhubarb Berry Cheesecake Pie

• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 6 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• Dash salt
• 1 graham cracker crust (9 inches)
• 2 cups sliced fresh or frozen rhubarb
• 1/2 cup sugar
• 1/4 cup water
• 1 pint fresh strawberries, hulled and halved lengthwise
• 2 teaspoons lemon juice

1. 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.
2. 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.
3. Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping.

cream cheese, condensed milk, lemon juice, lemon zest, vanilla, salt, graham cracker crust, frozen rhubarb, sugar, water, fresh strawberries, lemon juice

Taken from www.tasteofhome.com/recipes/rhubarb-berry-cheesecake-pie/ (may not work)