River Volga

Recipe adapted from Terroir Tribeca, New York City

River Volga
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River Volga
Prep Time
Cook Time
Total time: 5 minutes
  • River Volga
  • 3 ounces fruity red wine
  • 1½ ounces ruby port
  • 1 ounce rhubarb shrub (recipe folows)
  • 1 orange twist
  • Rhubarb Shrub
  • 2 pounds fresh rhubarb
  • 1 cup organic apple cider vinegar
  • ½ cup sugar
  1. Make the rhubarb shrub: Place the chopped rhubarb in a nonreactive container and add the vinegar. Cover tightly and store in a cool, dark place for five days, shaking the container each day. By the fifth day, the vinegar should be cloudy and pink.
  2. Strain the vinegar through a sieve and discard the rhubarb. In a small saucepan, combine the vinegar and sugar over medium heat and warm to just below boiling. Remove from the heat and stir until the sugar is completely dissolved. Refrigerate, covered, for up to a month.
  3. Fill a medium wineglass with ice. Add the wine, port and shrub and stir to combine. Garnish with the orange twist and serve.
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