Begin by rinsing the chopped rhubarb under cool running water, then slice into ½-inch pieces.

In a medium saucepan, combine the rhubarb, sugar, water, and salt. Stir until integrated.

Set the saucepan over medium heat and let the mixture come to a gentle boil, then reduce to low and cover, simmering for 10–15 minutes.

Remove the lid and stir in the vanilla extract and optional flavorings, simmer uncovered for another 2–3 minutes.

Mash the mixture to your desired consistency or strain for a smoother sauce.

Let it cool to room temperature before serving or refrigerating.