Prep 15 mins
Cook 0 mins
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.
- 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)
- 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.
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!