In a small saucepan, combine chopped strawberries, chopped rhubarb, sugar, and cornstarch. Cook over medium-high heat, stirring occasionally until bubbling, about 5 minutes. Reduce heat to low and simmer for 10 minutes until thickened. Remove from heat, transfer to a bowl, and cool in the fridge until chilled.

While the sauce cools, let 8 ounces of full-fat block cream cheese sit at room temperature for about 30 minutes to soften.

Cut the softened cream cheese into small pieces and place in a food processor. Process until smooth, about 15 seconds. Gradually add chilled strawberry rhubarb sauce, about 1 tablespoon at a time, blending between each addition.

Check the texture of your Strawberry Rhubarb Cream Cheese frequently. If it's too thick, add a bit more sauce, up to 4 tablespoons total.

Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow flavors to meld.

Store any leftovers in an airtight container in the refrigerator for up to one week.