By: Adapted from www.autumnmakesanddoes.com
Shrubs are drinking vinegars that have been around since colonial times. They’re an excellent way to preserve fresh produce, and are fun to experiment with. This particular version is less vinegar-y than many, and the tart rhubarb flavor really comes through.
Time: 48 hours
Serving: 6 Servings
Ingredients
- 6 oz rhubarb, diced
- 6 oz granulated sugar
- 1/4 cup white wine vinegar
Preparation
- Place the rhubarb and sugar in a medium bowl and stir to combine.
- Cover the bowl with foil and place in the fridge to macerate for 2 days.
- After two days, position a fine mesh strainer over a small bowl and pour the mixture through to remove the solids. Save for another use or discard the solids.
- Combine the strained syrup with the vinegar in a pint jar and shake to combine and help dissolve any extra sugar.
- Serve topped with soda water to taste and store in the fridge.
Notes
- This really does make a small batch, right around a half pint. Of course, it can easily be scaled up if you have more rhubarb to invest and you already know you’re a fan of shrubs.
- Your final product will not suffer if the rhubarb macerates for a bit longer than two days.
