RECIPE: Garden Rhubarb Shrub
Tried and tested seasonal recipes from our country cookery school kitchen. Complete with hacks and ‘get ahead’ tips for EVERY cook.
A shrub is an infusion of vinegar used to flavour tonic or water to create a refreshing drink. This time honoured method of preserving, revived by mixologists, adds a zest of fruitiness balanced with acidity to signature cocktails. It’s also a great additional to sauces and gravies as well as rich puddings and marinades.
To serve approx.
Fruit infused vinegar
Prepare 15 mins
1 – 6 days
Total 6 days
to including steeping
- 600 g rhubarb stalks, washed and trimmed
- 300 g cane sugar
- 300 ml cider vinegar with Mother
You will also need a sterilised Kilner jar or bottle to store shrub.
Chop rhubarb into 2 cm pieces. Add to a large mixing bowl and sprinkle over sugar. Mix well.
Cover bowl and leave in a cool place. The sugar will naturally dissolve releasing the natural juices of the fruit.
After 1-4 days strain the fruit.
Add the rhubarb syrup to the vinegar. Then pour the liquid into a sterilised Kilner jar.
Return to a cool dark place for another day or so. This will allow the flavours to mellow.
Serve with sparkling water or create your own spring-inspired cocktails.
Store in a cool, dark larder or in the fridge, if you prefer.
Make variations with seasonal fruit to include damsons, plums and cherries.