Step 1

Cut rhubarb into 1/2 inch pieces. In a large bowl, mix rhubarb with sugar, salt, and orange peel. Let sit for 30 minutes.

Step 2

Add all of the mixture including juices to a medium pot and gently simmer for 10 minutes with cover on, stirring occasionally. Rhubarb will soften and break down.

Step 3

Remove from heat and let cool.

Step 4

Discard orange peel and blend mixture until smooth.

Step 5

Stir in vanilla bean paste. Sauce will thicken a bit as its refrigerated, just an fyi. Store in refrigerator for 3 weeks or freezer for 4 months.