Strawberry Rhubarb Pie

I've definitely been on a pie kick lately, and I'm not sure why.  Probably just because they're amazing :)
This pie was pretty easy to make... the only changes that I made were to add an extra tbs of cornstarch to the original recipe and to have 3 cups of strawberries and 3 cups of rhubarb.

3 cups rhubarb, chopped
3 cups strawberries, sliced
1 cup granulated sugar
1/3 cup brown sugar
1/4 cup plus 1 tbs cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
2 pie crusts

In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate. Spoon in filling.
Make a cutout top crust or cut into strips to make a lattice top
Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes.
Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.

The original recipe says to let it stand for 15 to 20 minutes, but I would let it cool almost completely before cutting.  We tried serving it after half an hour, and it was a crazy mess.  The filling ran out of the other pieces and we could barely tell where they were cut.  After the pie cooled, the filling completely firmed up.

Strawberry Bruschetta

This is so easy to make, and it's delicious!  I made it for dessert, but this would be a really good thing to take to a bbq or potluck brunch... or basically eat anytime of day.

1 baguette-style French bread
1 (8 ounce) container cream cheese
1 tablespoon honey
2 cups strawberries, sliced
1/4 cup strawberry jelly

Heat oven to 375 degrees.  Cut bread into 24 slices about 1/4-inch thick. Place in a single layer on an ungreased cookie sheet. Bake about 10 minutes or until lightly brown, turning once.  (If you're making this for kids, it might be better to not toast the bread)
Stir together cream cheese and honey; spread on one side of each bread slice.
Arrange strawberry slices on the cheese.
Heat jelly in a custard cup in a microwave oven on high power for 30 seconds; stir (or heat and stir in a small saucepan until melted). Brush jelly over strawberries.
Serve with a few whole berries to decorate the tray.

We had raspberry jam open, which I thought added a nice depth.  Definitely don't forget the jelly on top, it tastes sooo good with it!  If you're making it to take somewhere, I think it looks better to only brush jam on the strawberries... it makes the cream cheese look a little icky after a while (but it still tastes amazing)