Start by washing and cutting your fresh rhubarb into 1/2 inch pieces. In a medium bowl, combine the rhubarb with cane sugar, a pinch of fine sea salt, and the peel of a fresh orange. Let this mixture sit for about 30 minutes.

Transfer the macerated rhubarb mixture into a medium-sized pot over medium-low heat. Cover and gently simmer for 10 minutes, stirring occasionally until the rhubarb becomes tender and starts to break down.

Remove the pot from the heat and let the mixture cool slightly, about 5 minutes. Carefully discard the orange peel, then blend the rhubarb mixture until smooth and creamy.

Stir in the vanilla bean paste until evenly combined, enhancing the flavor profile.

Pour the finished sauce into an airtight glass container, allowing it to cool to room temperature before sealing.