Easy Rhubarb Shrub Recipe – Refreshing Summer Drinking Vinegar
Make your own refreshing rhubarb shrub (drinking vinegar) with this easy recipe! A perfect sweet-tart syrup for cocktails or mocktails. Customise with seasonal fruits like raspberries for a delicious summer drink.
A tribute to Summer days, here is my very simple Rhubarb Shrub recipe (shrub also known as drinking vinegar or preserved syrup)
A shrub is a fruit-infused vinegar syrup.
This recipe can be customised with the addition of seasonal fruits. For example, raspberries are an excellent flavour match with rhubarb.
The sugar acts to draw out moisture in the Rhubarb and the addition of vinegar preserves the fruit syrup while adding zing.
The Shrub will last for months in the fridge, all the while developing in flavour.
While the syrup is a perfect addition to cocktails with its blush pink visual, it is just as delightful with sparkling mineral water and mint, making the perfect refreshing drink on a hot day.
INGREDIENTS
- 2 cups rhubarb stalks (Nice red ones work best), diced into very small pieces (can substitute 1/2 cup of rhubarb with 1/2 cup fresh raspberries)
- 1 cup sugar
- 1 cup Bragg brand (raw, unfiltered) apple cider vinegar
INSTRUCTIONS
- Pop the diced rhubarb into a large bowl, add sugar and mix. Cover with cling wrap and pop into the fridge for three or four days - stirring once or twice each day.
- Remove from the fridge and place into an open sieve (over a clean bowl) to collect the syrup (push down firmly on the draining fruit to extract the most syrup and flavour)!
- Add the vinegar to the rhubarb syrup (a few tablespoons at a time to preferred taste) then pour the syrup into a sealable bottle or jar. Refrigerate.
- Use as desired!