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.

10 portions

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.

Cooks Tip

Make variations with seasonal fruit to include damsons, plums and cherries.

More about All Hallows' Farmhouse

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