rhubarb shrub fizz
You’ve made your rhubarb pies and crumbles, but the stalks keep on coming. May I recommend?
Turn the tart vegetable into a refreshing, fizzy sipper with the help of sugar and vinegar. That’s right, folks, we’re making a shrub.
It could be argued that an authentic shrub results from the days-long mingling of fruit and sugar at room temperature. But if you can’t wait that long, simply cook the rhubarb down on the stove for ten minutes. I love how the mash comes out looking pretty rough, but the syrup hidden within it is a beautiful rose hue. Then in goes the vinegar to turn up the tart.
Keep your shrub in the fridge, and call upon it to add a little sour something to drinks both alcoholic and non. Mix it into some ginger bubbly water, or use it to offset the sweetness of a sparkling Moscato.
And remember that mash of spent rhubarb? Don’t toss it! It may not be pretty, but it’s a lovely mix-in for your morning yogurt.
Ingredients
8 oz rhubarb, cut into small pieces
1/2 cup sugar
1/2 cup water
1/2 cup quality red wine vinegar (champagne vinegar would be good too!)
ice cubes
sparkling water or Moscato
mint for garnish
Shrub
1. Combine the rhubarb, sugar, and water in a saucepan. Bring to a simmer and then continue to cook, stirring frequently, until the rhubarb has broken down (about 10 minutes).
2. Pour the mash through a fine mesh strainer to separate the pulp and syrup. Use a spoon to press all the liquid from the pulp. (Save the pulp to stir into your morning yogurt!)
3. Pour the syrup into a glass jar along with the vinegar. Seal and shake to combine. Store the shrub in the refrigerator until you’re ready to use it.
Fizz
1. Throw a few ice cubes into a lowball glass.
2. Pour in about 3/4 oz shrub, more or less depending on how tart you want your drink to be.
3. Fill the rest of the glass with bubbly water or Moscato. Garnish with mint.
