Raspberry & Rhubarb Shrub
I love the combination of rhubarb and berries. In this drink, raspberries bring a delightful floral note with the unique astringency of rhubarb. A shrub is essentially a vinegar-based cordial and a wonderful thirst quencher on a hot summer day or used as a mixer in cocktails. I usually make a double batch, some for our fridge and a few bottles for gifting.
Ingredients
- 500 g fresh or frozen raspberries
- 4-6 large rhubarb stalks, about 300g, cut into 1cm lengths
- 200 g 1 cup sugar or mild honey
- 250 ml apple cider vinegar
Instructions
- Place the raspberries and rhubarb into a bowl. Add the sugar or honey and muddle together to combine and mash the raspberries into the sugar. Cover and place into the fridge for 24-48 hours. Stir and mash the fruit against the side of the bowl every so often during this time.
- Strain the mixture through a sieve into a jug using the back of a spoon to press out as much syrup as possible*. Add the vinegar and stir to combine. Pour into small 150-250ml bottles. Label for gifting.
- The shrub will keep in the fridge for up to 4 weeks. Add 1-2 tbsp shrub to a glass and top up with sparkling water, or use as a mixer in a cocktail.
Notes
*The leftover pulp can be cooked for 5-10 minutes into a thick jam/puree for spreading on toast or pancakes. Store in the fridge and use within 1 week.