Rhubarb Shrub
Rhubarb shrub is a simple drinking vinegar made with fresh rhubarb, sugar, and apple cider vinegar. After two to three days, the rhubarb releases a gorgeous pink syrup that's tart, lightly sweet, and perfect for sparkling water, cocktails, and vinaigrettes all season long.
Servings: 16
Ingredients
- 2 cups rhubarb chopped into ½-inch pieces, about 3 to 4 stalks
- 1 cup granulated sugar
- 2-3 pinches kosher salt
- 1 cup apple cider vinegar or red wine vinegar
Instructions
- Chop rhubarb into ½-inch pieces and layer in a wide-mouth glass jar with sugar and salt. Secure the lid and give the jar a good shake.
- Let the jar rest at room temperature until liquid begins to form, about 2 hours. Once liquid starts to appear, transfer the jar to the refrigerator.
- Stir once daily for the next 2 days. The sugar will slowly draw the juice from the rhubarb, creating a vibrant pink syrup.
- On day 3, strain the mixture through a fine mesh strainer, gently pressing the solids to extract all liquid.
- Stir in 1 cup apple cider vinegar. Transfer to glass jars or bottles with plastic lids. Refrigerate and use within several months.
Notes
- To serve: Add 2 tablespoons of rhubarb shrub to a glass of ice and top with sparkling water. Garnish with fresh mint if desired.
- Storage: Use a glass jar with a non-metal lid throughout the process. Vinegar reacts with metal over time.
- Choose vibrant stalks: The redder the rhubarb stalks, the more vibrant the pink color of the finished shrub.
- Vinegar choice: Red wine vinegar gives a slightly deeper flavor and more vivid pink color than apple cider vinegar.
- Safety note: Rhubarb stalks are safe to eat, but the leaves are toxic. Keep them away from children and pets. The leaves are safe to compost.
- For a cocktail: Stir 2 tablespoons of shrub into a gin and tonic or vodka soda, or use in place of simple syrup.