In a large saucepan add the rhubarb, sugar, salt, vanilla and water and bring to a boil. Reduce the heat to a simmer and cook for 15-20 minutes until the rhubarb is soft.
Remove from heat and cool to room temperature, about 30 minutes.
Pour into jars with lids and refrigerate.
This sauce is great on vanilla ice cream or a white cake.
Notes
This rhubarb sauce is great on vanilla ice cream or a white cake. This also freezes great and will store well frozen for 3-4 months.