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Step 1
Mix the rhubarb and granulated sugar in a small bowl, cover with plastic wrap and place in the fridge for 4-5 days, stirring every 12 hours. Strain the liquid, pressing down hard on solids. Mix the rhubarb syrup with vinegar and pour into a lidded jar and refrigerate. You can use immediately, but after a week, their flavors will deepen, meld and harmonize. Add to cocktails or sparkling water.
Step 2
This will keep up to a year.