Rhubarb Shrub

Rhubarb Shrub

It’s rhubarb month! Okay, it’s not actually, but it is for Chews and Brews. Every post for the month of August will feature the amazing vegetable (yeah, that’s right, it’s a veggie!) rhubarb! I am kicking off the series with a rhubarb shrub, but before we go into those details, let’s discuss rhubarb first. 

Rhubarb comes in a stalk similar looking to celery, but is very sour and must be sweetened. The leaves are actually poisonous and should not be eaten. The stalks are very pretty being a bright pearly red and green. It’s a hardy perennial which is why I think every Canadian I know has either used it in cooking or ate it in something someone baked for them; it is a plant that can stand up to our harsh winters. 

rhubarb shrub

Rhubarb Shrub

Now that we know a little more about this fabulous ingredient, onto the shrub! I mentioned not too long ago that I am getting addicted to making shrubs. Shrubs are a great way to make a cocktail refreshing, exciting and interesting. I am getting my shrub recipes from the book of Shrubs by Michael Dietsch. The only different between his shrub and mine, is that I used champagne vinegar while he uses white wine vinegar. 

rhubarb shrub

To start, combine the chopped rhubarb, water and sugar in a sauce pan and cook over medium heat while continuing to stir, letting the rhubarb break down. Bring to a boil, then reduce heat and let simmer for 10 minutes. 

rhubarb shrub

Remove from heat and let cool. Once cooled, strain through a fine meshed strainer into a mason jar. Add in the vinegar and mix well. Keep in the fridge until ready to use in a cocktail. And a cocktail recipe will be coming up at the end of the month using this rhubarb shrub, so do miss out! 

rhubarb shrub

Rhubarb Shrub

A rhubarb shrub; great addition to make a cocktail interesting
Author Chews and Brews

Ingredients

  • 1.5 cups rhubarb, chopped
  • 90 mL sugar
  • 60 mL water
  • 60 mL champagne vinegar

Instructions

  1. Combine the chopped rhubarb, water and sugar in a sauce pan and cook over medium heat while continuing to stir, letting the rhubarb break down.
  2. Bring to a boil, then reduce heat and let simmer for 10 minutes.
  3. Remove from heat and let cool. Once cooled, strain through a fine meshed strainer into a mason jar.
  4. Add in the vinegar and mix well. Keep in the fridge until ready to use in a cocktail.

Recipe Notes

Adapted from Shrubs, Cookbook

Have you had a cocktail with a shrub in it before?!

rhubarb shrub

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