In a small saucepan, combine the vinegar and sugar and come to a boil over medium heat. Once boiling, turn heat down to low and add in the rhubarb.

Let simmer for 10 minutes or until the rhubarb has softened and is starting to break down. Turn off heat, add in the tea bags, cover, and let steep for 10 minutes.

Strain out the rhubarb and tea bags through a fine mesh strainer so that only the syrup remains (discard the solids).

Let the syrup cool completely and store it in an airtight container in the fridge.

When ready to drink, enjoy straight or add a few tablespoons to sparkling water or cocktails.