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Add the rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice to a heavy-bottomed saucepan or Dutch oven.
Mix well and cook over medium heat for 5-10 minutes. Stir often as this mixture can burn if left unattended.
Reduce the heat to simmer and continue to cook, while stirring, for another 5-10 minutes. The filling is done when the rhubarb is soft. Remove from heat and stir in the vanilla extract and butter until the latter is melted and both are incorporated.
Allow the mixture to cool. This pie filling can be stored in the refrigerator for up to 5 days.