Rhubarb is always the first of our plants to rise from the thawing ground in the Spring here in Montana. After months of frozen ground, we welcome the beautiful plant with open arms and find every possible way to take advantage of its goodness.
- approx. 4 cups chopped rhubarb
- 2 cups sugar
- 2 cups apple cider vinegar
Combine the strained syrup with approximately an equal amount of vinegar (a bit less if you want it on the sweeter, less vinegary side). Taste as you slowly add vinegar to get your desired flavor. Pour the shrub in a covered container or jar and store in the fridge.
So far we've made a classic rhubarb pie, an almond rhubarb crumb cake, rhubarb jam and a rhubarb shrub. It was my first go at making a shrub (aka drinking vinegar) and it turned out to be super easy and delicious. Here' how I did it.
Toss chopped rhubarb in a bowl with sugar and cover tightly with a towel. Let the mixture sit (covered) for about two days, stirring once a day. After two days the mixture should be pretty soupy. Strain the liquid into a measuring cup and discard the fruit chunks.
I've been drinking my rhubarb shrub with soda water but it would make a great addition to a cocktail too. Have fun with it!
My recipe was adapted from 'Food 52's 'How to Make Shrubs (aka drinking vinegars) Without a Recipe. Check out the article for great tips and more shrub ideas.