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Mix the chopped rhubarb with the sugar and place it into a large jar. (A half gallon mason jar works great.) Allow the fruit to macerate in the sugar for about 24 hours, until it's released it's juices.
Add the vodka over the top of the macerated fruit and cap the jar tightly.
Allow the fruit to infuse into the vodka for about 4 to 6 weeks.
Once fully infused, strain through a fine mesh strainer.
Taste, and add sugar if necessary. (See note)
Bottle and store at room temperature.