Rhubarb Shrub
Shrubs are vinegar-based drinks, which date back to Colonial days. Typically lightly sweetened and flavored with fruit.
Ingredients
1 pound rhubarb stalks, trimmed and cut into chunks
⅔ cup sugar
2 tbsp. fruit vinegar, (Anna uses pear vinegar, but cider vinegar will work too.)
Directions
Add rhubarb and sugar to a medium saucepan and warm over low heat, stirring occasionally until rhubarb begins to release its water and sugar dissolves. Cover and raise heat to medium-low. Cook until rhubarb is very soft, about 6 minutes.
Strain through a fine-meshed sieve, pressing to get all the liquid from the rhubarb fibers. Add vinegar to liquid, stir to incorporate. Let chill.
To serve, add shrub to cold water or seltzer at the ratio of one part shrub to three parts water (1/3 cup shrub to one cup water), or to taste. Add ice and serve very cold.
Suggestions
Note: Raspberries also make a lovely shrub, although depending upon the sweetness of the berries, you may need less sugar.
This recipe accompanies "Summer in a Glass" by Anna Thomas Bates.
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