In a medium saucepan, combine chopped rhubarb, sugar, sriracha, balsamic vinegar, salt, and a splash of water. Stir well to blend all ingredients thoroughly. Set stove to medium heat and mix continuously for about 5 minutes.

Once the mixture starts bubbling, increase the heat slightly to bring it to a gentle boil, stirring occasionally for about 10 minutes to prevent sticking. Reduce heat to low and simmer until rhubarb breaks down, approximately 15-20 minutes.

Remove from heat, then use an immersion blender to blend until smooth. Gradually add more water if the sauce is too thick.

Taste and adjust flavors; add more sugar for sweetness or sriracha for heat as needed.

Let the sauce cool at room temperature for about 15 minutes, then transfer to a clean jar for storage. Refrigerate for up to two weeks or freeze for longer storage.