Begin by placing 1 ½ cups of freshly chopped rhubarb into a quart-sized mason jar. Pour in 1 cup of white wine vinegar, ensuring the rhubarb is completely submerged. Seal the jar tightly and store it in a cool, dark place for 5 days. Shake the jar daily.

After the 5 days, carefully open the jar and strain the rhubarb-infused vinegar through a fine-mesh sieve into a small saucepan. Press the mixture with a spatula to extract as much liquid as possible.

To the strained rhubarb vinegar, add 1 cup of sugar. Heat the saucepan over medium-high heat, stirring until the sugar is fully dissolved and the mixture begins to thicken slightly for about 5-7 minutes.

Once the syrup has cooled slightly, use a funnel to pour it into a clean bottle, making sure to leave some space at the top. Seal the bottle and shake gently to ensure even distribution.

To enjoy the shrub, mix one tablespoon of syrup with 8 to 12 ounces of chilled sparkling or tap water. Stir gently and serve over ice, optionally adding fresh mint or fruit garnishes.