3x stalks of rhubarb (one of them super thick, so more like 4x regular stalks) roughly peeled and chopped up, with turbinado sugar poured in.
Day 2. This actually liquified very quickly on the first day already. That lovely pink colour nicely leached out already.
Final product. Filtered out the liquid, then simmered the rhubarb chunks with white wine vinegar and some water, and mashed it through a sieve.
Too much vinegar for Rachael. This would have been nice with a milder champagne vinegar. Still has a lovely pink colour and strong rhubarb taste to mix with water or a cocktail.