. Prepare and Macerate Rhubarb:

• Wash your rhubarb stalks thoroughly. Trim off any leaves (as they are not edible) and the tough, dry base of the stalk. Cut the stalks into uniform ½-inch pieces.
• In a large bowl or a tray, combine the chopped rhubarb with the cane sugar, fine sea salt, and the four strips of fresh orange peel.
• Toss everything together gently but thoroughly to ensure the rhubarb is evenly coated with the sugar and salt.
• Let this mixture sit at room temperature for about 30 minutes. This process, known as maceration, allows the sugar to draw the natural juices out of the rhubarb, creating a delicious syrup and starting the softening process.

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 it with a lid, and bring the mixture to a gentle simmer.
• Once it’s simmering, let it cook, covered, for about 10 minutes, stirring occasionally to prevent sticking. During this time, the rhubarb will become very soft and break down significantly.

3. Cool and Blend Until Smooth:

• After simmering, remove the pot from the heat. Let the cooked rhubarb mixture cool slightly for a few minutes to make it safer for handling and blending.
• Carefully find and remove the four strips of orange peel from the mixture and discard them.
• 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 and luscious. Be very cautious when blending hot liquids; never fill a traditional blender more than halfway and ensure it is well-vented.

4. Finish with Vanilla and Store:

• Stir the ½ teaspoon of vanilla bean paste (or vanilla extract) into the smooth rhubarb sauce until it is well combined.
• Allow the sauce to cool completely to room temperature. It’s good to note that the sauce will thicken a bit more as it cools down and is refrigerated.
• Transfer the cooled sauce to a clean jar or an airtight container. Store it in the refrigerator for up to 3 weeks, or in the freezer for 4-6 months.
• Serve and enjoy this vibrant, fresh sauce on all your favorite treats!