A simple  shrub recipe using rhubarb or any other fruit. Delicious added to cocktails or sparkling water. An old way of preserving the essence and flavor of fruit!

Rhubarb Shrub Recipe 

fruit

sugar

vinegar (white

Mix the rhubarb and granulated sugar in a small bowl, cover with plastic wrap and place in the fridge for 4-5 days, stirring every 12 hours. Strain the liquid, pressing down hard on solids. Mix the rhubarb syrup with vinegar and pour into a lidded jar and refrigerate. You can use immediately, but after a week, their flavors will deepen, meld and harmonize. Add to cocktails or sparkling water.

I make this every spring and it is amazing.  Simple to make and the perfect way to preserve rhubarb from our garden.

Fantastic! I tucked a few rose geranium leaves into the rhubarb-sugar mix. Divine!

I’ve just tried this for the first time, have to be honest, when I added the vinegar I said out loud “I hope I haven’t just ruined this”! I need to thank you now though because it’s absolutely gorgeous. I can’t wait to make more and try different flavours. I don’t drink alcohol so it’s great to have another interesting, tasty option.

I've been making this constantly.  My husband and I put a little in a glass of sparkling water and call it a Rhuby Fizz. So delicious and refreshing!  Feels festive but without the alcohol. I've also discovered some delicious cocktails incorporating it.  It's a keeper!

Straining the juice from the fruit, to make my bottle of shrub, without pressing it I returned the fruit to the jar, added some ginger, covered it with gin then left it all to stand a further 4 or 5 days (shaking occasionally).  After draining, bottling and storing my flavoured gin ready to gift for Christmas, I used some of the fruit as a boozy desert.  The remainder was moved to a smaller jar with a 2% salt//water solution (with the intention of creating a fermented rhubarb).  Despite its soak in gin and addition of salt, the liquid tasted far too sweet to serve as a savoury dish, so I drained that off to make a lighter shrub, replaced the 2% solution and now have a fermented rhubarb to serve on my salads. So 1 fruit, 5 uses and no slaving over a hot stove :)

Maybe something like monk fruit sugar or another granulated sugar would work to macerate the fruit equally!

What cocktails do you recommend with this? It's so tangy and tasty!

Really simple and easy to follow recipe! I am pairing this with some lime sparkling water and it is super refreshing. I was going to add basil, but mine ended up going bad too quickly - next time!

Loved it!  Looking forward to trying cherries next!  We used the leftover sugary rhubarb for muffins and pancakes with coconut too!  So good!

rhubarb shrub recipe

Prep Time: 15 minutes

Total: 15 minutes

Servings: 2

Author : Sylvia Fountaine

Ingredients

Instructions

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