Recipe by mollypaul
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.
Top Review by MsTeechur
I am a HUGE shrub fan after enjoying one in a Tom Douglas restaurant. The waitress explained what it was and I had to look it up when I got home. Once I realized how simple they were to make I was obsessed! I have quarts of it preserved from this summer's bounty. Now I have rhubarb as well! Shrubs are my go to summer cooler drink. This one is amazing!
- 1⁄2 cup fresh rhubarb, washed and chopped into one inch pieces
- 1⁄3 cup granulated sugar
- 1⁄2 cup apple cider vinegar (unpasteurized, if you can get it)
Directions See How It's Made
- 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.