top of page
  • Megan

rhubarb shrub fizz

Updated: Jun 12

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.


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


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.


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.


bottom of page