Rhubarb Shrub

in Beverages

Rhubarb is deliciously tart and makes a great shrub—a vinegar-based syrup and is a delicious way to add sweetness and acid to any cocktail or non-alcoholic summer beverage.

You create a syrup, by macerating fruit ( or vegetables) with sugar, and then fortifying it with vinegar ( or alcohol) , which not only helps preserve, but continues to work with the sugars, and over time, creates complexity while mellowing and melding into a wonderful concoction.


  • 2 cups chopped rhubarb
  • 1 cup sugar or xylitol
  • 1 cup apple cider vinegar (preferable)  or white vinegar

Here’s How:

  1. Place ingredients in a jar with a lid and shake to mix thoroughly/
  2. Shake to mix every 12 hours for a minimum of 1 week ( I did it for 4 weeks)
  3. Drain liquid and mash the rhubarb in a sieve to extract all the flavor.
  4. Keep in fridge in jar for up to a year and use to make cooling refreshing drinks both alcoholic and non-alcoholic.

To make a refreshing rhubarb cocktail, use a shaker and combine vodka, lime juice and 1 1/2 oz rhubarb shrub with a squeeze of fresh ginger juice from cheesecloth. Serve with a sliver of lime rind on ice or straight up!