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1
First, the fruit:.
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2
Cut rhubarb into 2inch long pieces and place in a large baking tray with high sides.
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3
In the same tray, place your whole, husked strawberries.
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4
Cover with all of the sugar and cook for about 20 minutes at 375degrees until both fruits are soft.
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5
The strawberries should be soft, but still hold their shape.
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6
The rhubarb should fall apart when stirred.
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7
Carefully take out the strawberries so they don't get damaged, and then pour the rhubarb and juice into a strainer and drain the juices into a sauce pan.
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8
Put the rhubarb and strawberries in the fridge to cool.
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9
Place the sauce pan over a high heat and boil until the juice becomes a thick, gooey and lovely syrup, about 10-15 minutes.
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10
Stir occasionally and watch closely.
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11
When very thick, pour into a bowl and place in the fridge to finish cooling and thickening.
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12
Make your filling (while fruit is cooking):.
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13
Mix your whipped cream, softened cream cheese, sugar and vanilla essence together until soft, sumptious and well-mixed.
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14
Mix in the cooled rhubarb and stir well to distribute it evenly through your creamy mixture.
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15
Finally, assemble (when all the ingredients are cooled and set):.
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16
Spoon your creamy filling into the pie crust, filling it about half-way up.
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17
Top with the strawberries however you think looks nice.
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18
Drizzle the cooled syrup over the strawberries, only just enough to barely cover them.
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19
You don't want it to be too gooey.
