Description
Make a tart and sweet Rhubarb Ginger Shrub, a preserved drinking vinegar perfect for mixing into sparkling water or cocktails.
Ingredients
Scale
- 1 pound fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 inch fresh ginger, thinly sliced
- 1.5 cups apple cider vinegar
Instructions
- Combine the chopped rhubarb and sugar in a non-reactive bowl. Stir gently.
- Cover the bowl and let the mixture sit at room temperature for 12 to 24 hours, allowing the sugar to draw out the rhubarb juices. Stir occasionally.
- Transfer the rhubarb-sugar mixture and the sliced ginger to a clean glass jar.
- Pour the apple cider vinegar over the rhubarb and ginger mixture, ensuring all solids are submerged.
- Seal the jar tightly and let it infuse in a cool, dark place for 1 to 2 weeks. Shake the jar gently every day.
- After infusion, strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean bottle. Press gently on the solids to extract all liquid, but do not force too much pulp through.
- Discard the solids. Your shrub is now ready to use.
Notes
- To serve, mix 1 part shrub with 3 to 4 parts sparkling water or club soda for a refreshing drink.
- For cocktails, use the shrub in place of simple syrup or citrus juice.
- Store the finished shrub in the refrigerator. It keeps well for up to 3 months.
- If you prefer a stronger ginger flavor, increase the ginger amount slightly before infusion.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Beverage
- Method: Infusion
- Cuisine: American
Nutrition
- Serving Size: 2 Tbsp
- Calories: 55
- Sugar: 13
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 0
- Protein: 0
- Cholesterol: 0