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Rosemary Rhubarb Shrub

Prep time: 15 Minutes, plus 3-4 days refrigerated
Cook time: 0 Minutes
Serves: 6

Shrubs, also called “drinking vinegars,” are an old-school fruit preservation technique that became popular during prohibition. They are currently experiencing a renaissance as a homemade cocktail mixer.

Ingredients

1 lb. granulated sugar (approx. 2 ¼ cups)

1 lb. raw apple cider vinegar, unsweetened rice vinegar or balsamic vinegar (or a mix totaling approximately 2 cups)

1 lb. rhubarb, diced (approx. 3 ½ cups diced)

2 large sprigs rosemary

Directions

1

In a lidded, non-reactive container (glass, ceramic or stainless steel) that will fit in the refrigerator, whisk together sugar and vinegar (you won’t be able to get all the sugar to dissolve, it’s OK). Add diced rhubarb and rosemary sprigs.

2

Cover and refrigerate for 3-4 days, stirring once a day to help dissolve the sugar collected at the bottom.

3

Remove from fridge and strain through a fine mesh sieve or a colander lined with cheesecloth. Press firmly with a large spoon to release liquid. Reserve solids, if you wish, to make jams or compotes, such as this Rhubarb Bacon Compote.

4

Whisk strained liquid to finish dissolving any remaining sugar and pour into clean glass jars. Store shrub in the refrigerator for up to 6 months.

5

Combine about 1 tablespoon shrub with about 6 oz. sparkling water on ice for a refreshing homemade soda, or try it with rum, vodka or gin in a cocktail.

Suggestions

You can save the rhubarb solids to make this delicious Rhubarb Bacon Compote.

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