Rhubarb Berry Cheesecake Pie
sweetened condensed milk
grated lemon peel
graham cracker crust
sliced fresh or frozen rhubarb
1/4 cup plus 2
hulled and halved lengthwise
In a large mixing bowl, beat the cream cheese and sweetened condensed milk until smooth.
Beat in lemon juice, lemon peel, vanilla, and salt. Pour into crust.
Cover and refrigerate for 2 hours.
In a saucepan, bring the rhubarb and 1/4 cup of water to a boil. Reduce heat, simmer uncovered for 10 minutes or until rhubarb is tender; drain.
In a small bowl, sprinkle gelatin over 2 tablespoons of water and let it stand for 1 minute. Stir gelatin and sugar into rhubarb mixture; bring to a boil.
Remove from heat and stir in lemon juice. Cover and refrigerate until slightly thickened.
Stir in strawberries.
Spoon over pie. Refrigerate for 2–3 hours or until set.