So, the cute little town of Sumner (where I work part-time) has crowned itself the "Rhubarb Pie Capitol of the US". It's probably true, as the town has a long history of growing most of the rhubarb for the country.
1 pie crust of your choice, baked and cooled
(I used this Coconut Shortbread crust and pressed it up the sides of the deep-dish pie pan and baked as directed. You'll note in the picture I got it JUST a little too dark)1 1/2 cups water4 Tablespoons Agar powder3/4 cup sugar1/4 tsp vanilla2 cups medium-fine chopped rhubarb1 carton Galaxy Nutritionals Vegan Cream Cheese (or whatever vegan cream cheese product you have available)In a large pan, heat water to a simmer, sprinkle in Agar powder and stir until dissolved with whisk. Add sugar and vanilla and bring mixture to a boil. Boil three minutes, adjusting heat so it doesn't boil over or scorch. Add rhubarb and cook another 3 - 4 minutes until rhubarb starts to soften. (Taste at this point, if still too tangy, add a bit more sugar).Remove from heat, let rhubarb sit about 1/2 hr to an hour, until it starts to cool and thicken - check and stir every so often, you DON'T want it to solidify yet!Once rhubarb mixture starts to set up and thicken, scoop out and set aside several tablespoons to use as a garnish/decoration; then add the carton of cream cheese and mix together with electric mixer. It will take about five minutes to incorporate all the cream cheese into the rhubarb mixture.Pour rhubarb-cream-cheese mixture into cooled pie crust. Drizzle the set aside plain rhubarb mixture over the creamy mixture as garnish. (Mine turned out sorta blobby instead of "drizzled", so I sprinkled shredded coconut on top, too).Chill overnight in fridge. Slice and serve.