Rhubarb Berry Cheesecake Pie

Directions

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.