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

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. 

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. 

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!