Toss the rhubarb, water, honey, salt, lemon juice and rind into a heavy, medium-sized saucepan. Split the vanilla bean lengthwise, scrape its seeds into the pot, and drop in the spent pod.
Bring the contents of the pot to a simmer over medium-high heat, and continue simmering the rhubarb until it melts, losing its form and breaking down. When completely softened, puree the sauce with an immersion blender until smooth. Transfer to jars.
The sauce will stay fresh in the fridge up to 2 weeks, or frozen up to 6 months. You can also can this sauce as well.
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