In a large saucepan, stir together rhubarb and sugar. Let stand at room temperature until rhubarb releases some of its liquid, about 10 minutes.

Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat; stir in vanilla bean paste and ginger. Let cool completely before using.