Rhubarb Shrub Recipes
THE SHRUBARB COCKTAIL
Creating a shrub-a vinegar-based syrup-is a quick way to add sweetness and acid to any cocktail. The one used here uses tangy rhubarb and gets a slight kick from fresh ginger. Want a non-alcoholic version? Just skip the gin.
Provided by Matt Duckor
Categories Gin Ginger Cocktail Rhubarb Drink Picnic
Yield Makes 1 cocktail
Number Of Ingredients 9
Steps:
- For the ginger-rhubarb shrub:
- Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 10-15 minutes.
- Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container. Let cool to room temperature, then chill.
- For each cocktail:
- Combine gin, lime juice, and 1 1/2 ounces reserved ginger-rhubarb shrub in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into an ice-filled Collins-style glass, filling three-quarters full. Top off with club soda.
RHUBARB SHRUB
Shrubs, also called drinking vinegars, are restorative drinks from the Colonial days predating soda pops and sports drinks. Prior to the invention of refrigeration, a shrub syrup was a means of preserving fruit long past its picking. Shrubs were popular in Colonial America, mixed with cool water to provide a pick-me-up on hot summer days. A proper shrub has a flavor that's both tart and sweet, so it stimulates the appetite while quenching thirst. Try your rhubarb shrub over ice with club soda. Steeping time not included in preparation time.
Provided by Molly53
Categories Beverages
Time 15m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Mix all ingredients in a clean glass jar.
- Allow to sit at room temperature for 2 days.
- Move the the fridge and allow to age for an additional 7-14 days until the shrub achieves the taste you want.
- Strain out and discard the fruit. Keep the shrub in the fridge and enjoy diluted with water, club soda, or in a mixed drink.
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- Place the rhubarb, sugar, and the leaves of the rosemary sprigs in the bowl of a food processor. Pulse 10-15 times until the rhubarb is coarsely shredded. Transfer to a non-reactive glass bowl, cover, and let the rhubarb release its juices at room temperature for 48 hours.
- Strain through a fine-mesh sieve into a 2-cup glass measuring cup, squeezing as much juice from the rhubarb as possible (it’s okay to use your hands.) You should collect about ¾ cup of juice. Add between ½ cup and ¾ cup of apple cider vinegar to the collected rhubarb juice, depending on your taste. Transfer to a mason jar and store in the fridge until ready to use.
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