Filling:

Cup corn starch

1 Cup sugar
Pinch of salt
Cup water
3 Cups rhubarb and strawberries (mix to taste)
Topping:
1 8oz Cream cheese (softened)
2 Eggs
Cup sugar

Filling: In a sauce pan, combine sugar, starch and salt. Add water, stir until blended.
Add fruit. Cook stirring often until mixture boils and thickens. Pour into unbaked pie
shell. Bake at 425 for ten min.

Topping: Beat cream cheese eggs and sugar until smooth. Pour over pie to form top
crust. Bake at 325 for 35min or until set.