Rhubarb Shrub

May 22

Written By Guest User

2 cups rhubarb, chopped into small pieces

1 cup white sugar

1 cup apple cider vinegar

Mix the rhubarb and sugar in a mason jar and cover.

Keep the mixture in fridge and mix it at least once a day for 5 or 6 days, until you have a pink syrup.

Strain the fruit from the liquid, pressing on the fruit to extract all the juice. Pour the liquid back into the jar.

Add the apple cider vinegar to the jar and return the jar to the fridge. Let the mixture mellow for a few days before using it.

To serve, add 1 tablespoon, or more to taste, to cold water or sparkling water and enjoy.

The mixture will last for months in the fridge.

Add about a ¼ cup (or to your taste) of the mix to a tall glass of ice and club soda for a lovely afternoon mocktail, or add it to a cocktail.

Use the leftover sweetened rhubarb for desserts, oatmeal topper, etc., or freeze it and use it later.

Swap out the rhubarb for another fruit of your choice such as strawberries, blackberries, peaches, etc.

Adapted from the original recipe in Feasting at Home by Sylvia Fountaine.

Guest User

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