Rinse the rhubarb thoroughly, trim the ends, and slice into ½-inch pieces.

In a medium saucepan, combine the chopped rhubarb, sugar, water, and salt, stirring gently.

Set the saucepan over medium heat and bring the mixture to a gentle bubble. Reduce heat and cover, simmering for 10–15 minutes.

Once the rhubarb has broken down, stir in vanilla extract and optional flavorings, simmering for an additional 2–3 minutes.

For a smoother texture, use a fork to mash the mixture or strain through a fine mesh sieve.

Allow the sauce to cool to room temperature before serving, or chill in the fridge.