Step 1

Combine all ingredients in a large saucepan. Stir well to combine.

Step 2

Heat over medium heat, until bubbling.

Step 3

Reduce heat to low, and simmer until rhubarb is broken down and very soft, stirring often, about 15 minutes.

Step 4

Puree with an immersion blender, or regular blender. Season with salt and pepper. Let cool completely.

Step 5

Store in an airtight glass container in the refrigerator for up to a month, or freeze.