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.

Total 6 days

to including steeping

You will also need a sterilised Kilner jar or bottle to store shrub.

Method:

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.