Strawberry Rhubarb Filling

1/4 cup orange juice, divided
2 tablespoons cornstarch
4 cups diced rhubarb, (1 pound)
1 cup strawberries, hulled and sliced
1/4 cup dried apricots, chopped
1/2 cup sugar

Mix 2 tablespoons orange juice and cornstarch in a small bowl. Combine rhubarb, strawberries, dried apricots, sugar and remaining 2 tablespoons orange juice in a saucepan; bring to a simmer over medium heat, stirring occasionally. Cook, stirring often, until the rhubarb is tender, 4 to 6 minutes. Add the cornstarch mixture and cook, stirring constantly until thickened, about 1 minute.