Rhubarb Shrub Recipe

Recipe adapted from Terroir Tribeca, New York

Rhubarb Shrub
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Rhubarb Shrub, adapted from Terroir Tribeca, New York
  • 2 pounds fresh rhubarb
  • 1 cup organic apple cider vinegar
  • ½ cup sugar
  1. Wash and dry the rhubarb, discarding any tough end pieces, and chop it into 2-inch pieces. 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.
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