1. Place vinegar and sugar in a nonreactive saucepan or dutch oven. Bring to a boil over medium-high heat.
2. Add rhubarb and remaining ingredients to pan. Simmer, uncovered, stirring occasionally until rhubarb is tender and mixture thickens, 6 to 8 minutes.
3. Cool completely. Store in a glass jar or plastic storage container in refrigerator. Bring to room temperature before serving.
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