In a quart-sized glass jar, combine the rhubarb pulp, sugar, and white wine vinegar.

Secure the lid and shake well until the sugar is dissolved.

Store the jar in a cool, dark place (like a pantry or cupboard) for 1–3 weeks. Give it a gentle shake every few days.

Once infused to your liking, strain the vinegar through a fine-mesh sieve over a bowl. For extra clarity, strain again using a double layer of cheesecloth.

Transfer your finished rhubarb vinegar into a clean glass bottle or jar and store in a cool, dark spot. Use within 3 months for the best flavor.