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rhubarb cranberry
Rhubarb Cranberry Apricot Pie Filling
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

A super easy, delicious and freezer friendly pie filling.

Course: Dessert, Pie Filling
Keyword: Apricot, cranberry, pie, pie filling, Rhubarb
Servings: 6 cups
  • 2 cups fresh or frozen chopped rhubarb
  • 2 cups fresh or frozen whole cranberries
  • 2 cups fresh apricots, pitted and chopped
  • 1 cup sugar
  • 1/2 cup cranberry juice
  • 2 tablespoons¬† lime juice
  • 2 tablespoons¬† clear-gel starch
  1. In a medium saucepan combine rhubarb, cranberries, apricots, sugar, cranberry juice, lime juice and clear gel starch. Bring to a boil, reduce heat. simmer on medium low for 10 minutes, stirring constantly until mixture is thickened. Remove from heat. Set aside to cool. Use in any recipe that calls for a fruit filling.

  2. Recipe makes 6 cups of filling. If you don't plan on using the filling right away, you can freeze it. Pour cooled filling into gallon size, ziplock freezer/storage bag. Name and date bag. Squeeze out air and lay flat in the freezer. Freeze for 6 months or up to one year.