RHUBARB SHRUB
RHUBARB
SHRUB
The perfect addition to sparkling water or mix it into a spring cocktail!
Shrubs were traditionally used to preserve fruit using vinegar.
Use 1-2 oz of this shrub in sparkling water or mix it into a spring cocktail!
I N G R E D I E N T S
1/2 POUND rhubarb
roughly 1 1/2 cup chopped (half of rhubarb in Base Shares or all of rhubarb in Half Shares)
3/4 CUPS sugar
3/4 CUPS apple cider vinegar
*Optionally add basil, ginger, strawberries, or another fruit for added flavor!
P R O C E S S
Combine the chopped rhubarb, sugar, and apple cider vinegar in a saucepan on medium heat.
Stirring occasionally, bring the mixture to a simmer, reducing heat as needed. Simmer for roughly 10 minutes until the rhubarb breaks down and flavors
combine.
Remove from heat and pour through a cheesecloth or fine mesh sieve, letting it sit for roughly 5 minutes until most of the liquid is removed. Discard the rhubarb left in the cheesecloth or use for a pie or galette.
Place the remaining liquid in a jar and store in the fridge for 2-4 weeks or in the freezer for up to 1 year. We froze half and kept the other half in the fridge. Enjoy in a fresh spring beverage, seen here with sparkling water!
**previously seen** RHUBARB in weekly LINC Box subscriptions & Linc’s Marketplace!
