Enter: Rhubarb Shrub.
I don't know where I first heard the term, but the word "shrub" suddenly popped into my head when I was thinking about what to do with the copious stalks of fruit. I don't think I had ever tasted a shrub before, at least on its own, although it sounds like something that would be easy for bars to make and add to cocktails.
After searching for the term online, I came across this recipe which I ended up adapting slightly. I am very content with this beverage, and can't wait to try it with another fruit as the summer brings more variety to the farmars.
Adapted from Cocktail 101: How to Make Shrub Syrups
The original recipe called for one part each sugar, rhubarb, and vinegar, but I decided I wanted a bit of the natural tartness of rhubarb to shine through, so I actually reduced the amount to about 1/2 part sugar to one part rhubarb. Obviously, you should do what your tastes tell you, and keep in mind: rhubarb is VERY and naturally tart! That being said, my amounts were:
2 c. rhubarb, sliced
1 c. sugar
2 c. vinegar
I followed the original recipe very closely here, since I had never made anything like this before.
|1. Slice [washed] fruit.|
|2. Cover fruit with sugar and stir until it is well covered. Stick in fridge for at least a few hours and up to 3 days.|
|3. Remove from the fridge after the sugar and fruit concoction have produced a juice.|
|4. Strain the fruit, pressing down on it to make sure you really get all the juice. I used the fruit in a crisp later.|
|5. Add vinegar. I used a combination of white vinegar, red wine vinegar, and my favorite - this blackberry vinegar. Whisk well until sugar dissolves completely.|
|6. Pour shrub into a new jar and keep refrigerated until ready to drink. If you see sugar settled at the bottom, shake the liquid before using.|
Have you ever had or made a fruit shrub? What's your favorite flavor?