Peel the rhubarb and cut into small pieces. Mix all ingredients well in a well-sealable container (I use preserving jars or wide-necked jars from the pharmacy).
Close the jar and let everything stand for a good 3 weeks. Stir it from time to time, especially at the beginning, because the rock candy only dissolves slowly.
Then transfer it through a cloth or a coffee filter into a dark bottle. Best enjoyed well chilled.
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