Rhubarb Shrub
This is one of the first food preservation projects I get to do each spring, and it always makes me very happy. Rhubarb absolutely shines in this recipe, imparting a delicious flavor and stunning pink color to the finished shrub. Add a splash to a cocktail or sparkling water for a soda-like treat.
Ingredients
4 cups rhubarb, diced into 1-inch pieces
4 cups fine-grain sugar
~2 cups white wine vinegar (depending how much syrup is produced)
Directions
In a large mixing bowl, combine the rhubarb and sugar. Stir well to begin dissolving the sugar. Cover with a cloth and let it sit at room temperature.
Each day for about three days, stir the juice and sugar together to ensure all of the sugar gets dissolved and more juice is released from the rhubarb.
This mixture is ready for the next step when it becomes bubbly and has produced a good amount of juice. It will have a slightly fermented smell to it, but not too strong. If it ferments for too long it can start smelling “boozy.” At that point, yeast fermentation has taken over and it has become alcoholic, so discard and start over.
Strain the macerated fruit with a fine-mesh strainer. Gently press the rhubarb to squeeze out all the juice. You will get approximately 2 cups of juice, but measure your end yield to get the exact amount.
In a glass jar, combine the fermented fruit syrup with an equal amount of vinegar. Shake or stir well to combine. Seal the jar and refrigerate the shrub until ready to use; I like to let mine sit a few days before using to let the flavors meld even more. The shrub will keep for several months in the refrigerator.
Suggestions
Note: During warmer months or if you’re using higher sugar fruits like strawberries or peaches, step 2 will likely take around three days. This process may take a few days longer if it is cooler or if you’re using lower sugar items like celery or rhubarb.
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