To make the preserve:

• Prepare the strawberries and rhubarb. Combine all the preserve ingredients in a medium saucepan. Put over low heat and stir occasionally. As it gets thicker be sure to stir more often so that it doesn't scorch.
  
• Boil down the mixture on low heat until very thick! You don’t want to much moisture or it will make your pie crust soggy. It may take 60 minutes to get it boiled down to the correct consistency which is very thick and not runny at all. Then set aside.
  

Make the Crust

To make the cream custard:

• In a large saucepan combine sugar and cornstarch. Then pour in the milk and cream and whisk until smooth.
• Next, add the beaten egg and whisk until smooth. After you have added the egg turn on the heat to medium low and stir frequently. You will stir until the mixture starts to thicken. When it is quite thick you can remove it from the heat and stir in the vanilla. Set aside.

To assemble the pie:

• Take 3/4 of the strawberry, rhubarb mixture and evenly spread it on the baked pie crust.
  
• Then add the cream custard mixture to the pie pan and take a little scoop and put dollops of the rest of the preserve on top of the pie. Use a toothpick to swirl in the preserve.
  
• When you have poured the custard in and added your swirl make sure to put plastic wrap on top of the pie to prevent a skin from forming.
• Place in the fridge to let the pie cool and set around 8 hours before serving. A pie that is light and flavorful! Perfect for spring and summer!