The most refreshing beverage you can make this summer.
The rosemary adds a woodsy, almost sweet note to this otherwise extra-tangy shrub. Shrubs are vinegar-based syrups, so they have a natural tang, no matter which fruit you use to make them. When you use tart rhubarb as the base, you get an extra zing.
Rhubarb Shrub with Rosemary
Shrubs are vinegar-based syrups that were once used to preserve fresh fruit. Because of its natural tartness, rhubarb is a natural choice for the refreshing drink.
Prep Time 20 minutes
Resting Time 3 days
Total Time 3 days 20 minutes
Servings 24
Calories 36kcal
Ingredients
- 2 cups rhubarb in ½-inch pieces
- 1 cup granulated sugar
- 2 large rosemary sprigs
- ¾ cup apple cider vinegar
Instructions
- Place the rhubarb, sugar, and the leaves of the rosemary sprigs in the bowl of a food processor. Pulse 10-15 times until the rhubarb is coarsely shredded. Transfer to a non-reactive glass bowl, cover, and let the rhubarb release its juices at room temperature for 48 hours.
- Strain through a fine-mesh sieve into a 2-cup glass measuring cup, squeezing as much juice from the rhubarb as possible (it’s okay to use your hands.) You should collect about ¾ cup of juice. Add between ½ cup and ¾ cup of apple cider vinegar to the collected rhubarb juice, depending on your taste. Transfer to a mason jar and store in the fridge until ready to use.
- To serve, dilute 2 tablespoons of syrup in a glass of cold seltzer water. Garnish with a sprig of rosemary and enjoy on a porch.
Notes
The shrub will keep for several months in the fridge; its flavor will mellow with age. If the vinegar flavor of your drink is too strong, add about a teaspoon of orange blossom water per cup of water to temper the tartness.
The recipe will produce a fair amount of rhubarb solids – don’t discard them! Quickly sauté them for a quick preserve or freeze for later use: in the fall, it will add sweetness and color to a batch of homemade applesauce.
*This recipe comes to us from Edible Delmarva.
