Instructions: 1. In a food processor or blender, process cereal to fine crumbs. Add 1-1/2 tablespoons of the juice concentrate and pulse to mix well. Lightly spray fingers with cooking spray and press crumbs in an even layer on the sides and bottom of a 9-inch pie pan. Set aside.

2. In a small bowl, stir gelatin into water. Set aside. Chop 8 of the smallest strawberries and set aside, along with 3 whole berries for garnish.

3. In a medium saucepan, combine remaining strawberries, rhubarb, remaining juice concentrate, and sugar. Cover and cook over medium-high heat for 6 minutes, until fruit is soft. Stir in softened gelatin. Cook and stir until gelatin is dissolved, about 2 minutes.

4. With a slotted spoon, transfer cooked fruit to the food processor or blender. Puree until smooth, 15 to 30 seconds. Add juice from the saucepan and pulse to mix.

Remove 1/3 cup of the mixture and set aside.

5. To remaining fruit puree in processor, add cream cheese, ricotta, and vanilla.! Process until smooth, about
0 seconds. Add chopped strawberries and process just to mix, 1 or 2 seconds.

Poor into prepared crust, smoothing top with a spatula.

6. Drizzle reserved strawberry puree over tart in a spiral pattern. Using a small knife, drag the tip outward from the center of the tart 7 or 8 times, to make a spoke design.

Refrigerate until firm, at least 3 hours, or overnight. Halve reserved strawberries to garnish each serving.

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