Shrubs are vinegar-based syrups which were once used to preserve fresh fruit. Because of its natural tartness, rhubarb is a natural choice for the refreshing drink.
Ingredients
- 2 cups rhubarb in ½ -inch pieces
- 1 cup granulated sugar
- 2 large rosemary sprigs
- ¾ cup apple cider vinegar
Preparation
Place the rhubarb, sugar, and the leaves of the rosemary sprigs in the bowl of a food processor. Pulse 10-15 times until the rhubarb is coarsely shredded. Transfer to a non-reactive glass bowl, cover, and let the rhubarb release its juices at room temperature for 48 hours.
Strain through a fine-mesh sieve into a 2-cup glass measuring cup, squeezing as much juice from the rhubarb as possible (it’s OK to use your hands.) You should collect about ¾ cup of juice. Add between ½ cup and ¾ cup of apple cider vinegar to the collected rhubarb juice, depending on your taste. Transfer to a mason jar and store in the fridge until ready to use.
To serve, dilute two tablespoons of syrup in a glass of cold seltzer water. Garnish with a sprig of rosemary and enjoy on a porch.
About this recipe
Notes
The shrub will keep for several months in the fridge; its flavor will mellow with age. If the vinegar flavor of your drink is too strong, add about a teaspoon of orange blossom water per cup of water to temper the tartness.
The recipe will produce a fair amount of rhubarb solids – don’t discard it! Quickly saute it for a quick preserve or freeze for later use: in the fall, it will add sweetness and color to a batch of homemade applesauce.
