- 1 lb rhubarb, diced
- 1 cup sugar
- 1 cup vinegar
My preference is to use either citrus champagne vinegar or apple cider vinegar. If you opt for ACV it will produce a beautiful, bright pink liquid whereas the champagne vinegar will be a pale, blush pink. The flavor is quite different, but each is lovely.
- Put the rhubarb and sugar into a container, stir, and cover with a lid.
- Let sit in the fridge for about a day, stirring once or twice in between.
- Add the vinegar, stir, and let sit for another couple days.
- Strain the rhubarb and use the liquid for making delicious cocktails like the Thyme for Rhubarb Shrubbery.
If desired, cook down the strained rhubarb bits into an extra tart batch of rhubarb compote.