Wash, clean and cut the rhubarb into pieces. Also wash the orange, wipe dry and rub half of the skin off.

Place rhubarb and orange peel with the tomato paste, red wine, vinegar and sugar in a saucepan and bring to a boil.

Turn off the heat and let it rest about 30 minutes. Then cook again and simmer for about 5 minutes.

Puree everything and season with salt, pepper and paprika.