1. Prepare and Macerate Rhubarb:

• Wash your rhubarb stalks well. Trim off any leaves (they are not edible) and the tough base. Cut the stalks into uniform ½-inch pieces.
• In a large bowl or tray, combine the chopped rhubarb with the cane sugar, fine sea salt, and the strips of fresh orange peel.
• Toss everything together thoroughly to ensure the rhubarb is evenly coated with the sugar and salt.
• Let this mixture sit at room temperature for at least 30 minutes (or up to an hour). This process, called maceration, will cause the sugar to draw out the natural juices from the rhubarb, creating a lovely syrup.

2. Simmer the Sauce:

• Add all of the rhubarb mixture, including all the accumulated juices and the orange peel strips, to a medium pot or saucepan.
• Place the pot over medium heat, cover with a lid, and bring the mixture to a gentle simmer.
• Once simmering, let it cook, covered, for about 10 minutes, stirring occasionally. During this time, the rhubarb will soften significantly and break down.

3. Blend Until Smooth:

• After simmering, remove the pot from the heat. Let the mixture cool slightly for a few minutes so it’s safer to handle.
• Carefully remove and discard the strips of orange peel.
• Using an immersion (stick) blender directly in the pot, or by carefully transferring the mixture to a regular blender, blend the cooked rhubarb until it is completely smooth. Be cautious when blending hot liquids.

4. Finish with Vanilla and Store:

• Stir the ½ teaspoon of vanilla bean paste (or vanilla extract) into the smooth rhubarb sauce.
• Allow the sauce to cool completely. Note that the sauce will thicken a bit more as it cools and is refrigerated.
• Transfer the cooled sauce to a clean jar or airtight container. Store in the refrigerator for up to 3 weeks, or in the freezer for 4-6 months.
• Serve and enjoy this vibrant, fresh sauce!