In a small saucepan cook rhubarb and onion in hot oil over medium heat for 4 to 5 minutes or until rhubarb is tender, stirring occasionally. Take off the heat; carefully add vinegar and water. Add syrup, dates, salt, paprika, and pepper. Bring to boiling, frequently; reduce heat. Boil gently, uncovered, for 15 minutes, stirring occasionally. Remove from the heat. If necessary, for your blender, cool sauce about 15 minutes.