Combine cream cheese, sugar,, milk, and vanilla, mixing at medium speed on electric mixer till well blended. Spread onto bottom of pastry shell.
Mash 1/2 cup strawberries. Arrange remaining strawberries cut in half length-wise over the cream cheese mixture. In a small saucepan, combine mashed strawberries, rhubarb, and water; bring to a boil. Reduce heat; simmer 2 minutes or until rhubarb is tender. Drain, reserving 1 cup juice. (If necessary add enough water to reserved juice to measure 1 cup). Combine sugar and cornstarch in saucepan; gradually add reserved juice. Bring to boil over medium heat, stirring constantly. Stir in rhubarb mixture. Add a few drops of red food coloring if desired. Cool slightly. Spoon over strawberries. Chill. Serve with whipped cream if desired.
Use ripe berries that are of similar size. Cut 2 cups of them in half, (the other 1/2 will be used for the glaze) then arrange over the cream cheese mixture. I drain the cooked raspberry rhubarb mixture into a measuring cup so I can see how much juice I have.
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5205.1mg||179 %|
|Potassium 210.5mg||6 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 9.8g|
|Protein 1.7g||2 %|
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Calories per serving: 51
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