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Rhubarb is here in Michigan and TODAY is the perfect day to make this slightly sweet, definitely sour, shrub that feels like the essence of spring in a bottle! What’s a shrub, you ask? A shrub is your basic simple syrup plus vinegar. The vinegar gives it an interesting complexity and cuts down on the sweetness.
This rhubarb shrub makes a really nice and simple spring cocktail when you mix it with ice, gin, and soda water. I recommend adding a sprig of thyme for extra spring freshness. Rather than talk your ear off about it, I’ll just leave the recipe here, encourage you to give it a try, and walk back to my Saturday afternoon gin drink in the yard…..
Rhubarb Shrub
Makes about 2 cups
Ingredients
1 pound rhubarb (about 4-6 stalks), roughly chopped
1 cup sugar (maple sugar or 1/2 cup maple syrup work great too)
1 cup water
1 cup apple cider vinegar (I hear red wine vinegar or balsamic are good too, but I haven’t tried them)
Instructions
- Bring rhubarb, sugar and water to a boil in small saucepan. Reduce heat to low and simmer 20 minutes.
- Take off the heat and add the apple cider vinegar. Let cool.
- Strain through a fine mesh sieve (you could use a cheese cloth or clean towel if you need a finer mesh)
- Chill and Enjoy!
This should last just fine in the fridge for a month or so, but I dare you to resist drinking it for that long! I like to add a tablespoon or two to each drink, but you might like more or less.
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