2 cups rhubarb, about 230g
12 basil leaves
2 cups white granulated sugar
1.5 – 2 cups red wine vinegar
Chop rhubarb and place in bowl with basil.
Toss with granulated sugar.
Put it fridge for 3–4 days, stirring it twice daily.
Strain mixture into a large measuring cup or bowl.
I left mine on counter for an hour to strain.
Discard rhubarb and mix in an equal amount of vinegar.
I had 3/4 cup liquid so I added 3/4 cup vinegar. But you could add as much as 1 cup or more.
Pour into sanitized jar and place in fridge.