Recipe

• 350g rhubarb, chopped

• 175g strawberry, chopped

• 40g ginger, minced or grated

• 350g white sugar

• 175g split apple cider/white wine vinegar

Muddle strawberry, rhubarb, and ginger with sugar. Cover and refrigerate overnight. Pass through fine mesh strainer, stirring and applying gentle pressure. Combine syrup with vinegar (may need slightly more or less depending on the ingredients and personal tastes). Bottle and refrigerate. Gently shake prior to use.