This rhubarb sauce is perfectly sweet and tart, with soft hints of orange and vanilla bean. Easy to make in a blender! Use as a topping for ice cream, oatmeal, or on toast.
Cut rhubarb into 1/2 inch pieces. In a large bowl or try, mix rhubarb with sugar, salt, and orange peel. Let sit for 30 minutes.
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. Remove from heat and let cool.
Discard orange peel and blend mixture until smooth.
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 4-6 months.
Notes
Recipe adapted from Braised and Deglazed.*This recipe freezes well for 4-6 months. It does not have enough acid to be canned. However, if you are looking for a rhubarb canning recipe, my Strawberry Rhubarb Jam is a family favorite.