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Add the strawberries and rhubarb to a large (1L+) glass jar.
Cover with gin, making sure all of the fruit is submerged in alcohol.
Let sit in a cool, dark place for at least 3 days, or up to 1 week.
Strain through a fine mesh sieve.
You can keep the strained gin stored at room temp. It will technically keep indefinitely, but if it develops any strange colors or smells, discard.
To make the gin and tonic, simply combine 2 oz of the infused gin, 4 oz of tonic water and a good squeeze of lime.