Rhubarb Shrub

Rhubarb is deliciously tart and makes a great shrub—a vinegar-based syrup. Shrubs can detoxify the liver, lower cholesterol, maintain alkaline PH and balance blood sugars. It 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 fortify 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.

Ingredients:

• 2 cups chopped rhubarb

• 1 cup sugar, xylitol, granulated monk fruit or allulose

• 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 the fridge in a jar for up to 6 months (maybe longer) and use it to make cooling refreshing drinks both alcoholic and non-alcoholic.

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