Rhubarb and ginger shrub

Name: Rhubarb and ginger shrub recipe
Yield: 750mL
Ingredients: 1kg rhubarb, washed, chopped; 1 cup (220g) caster sugar; 5cm piece (25g) ginger, coarsely grated; 1 cup (250ml) apple cider vinegar; Sparkling water; Ice cubes; Mint leaves; Thyme sprigs; Nasturtium leaves (optional)

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750mL

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by Mike McEnearney

Chef and delicious. columnist

Mar 19, 2019

Rhubarb is the star in this refreshing brew.

1kg rhubarb, washed, chopped
1 cup (220g) caster sugar
5cm piece (25g) ginger, coarsely grated
1 cup (250ml) apple cider vinegar

To serve

Sparkling water
Ice cubes
Mint leaves
Thyme sprigs
Nasturtium leaves (optional)

Method

1.

Combine rhubarb, sugar and ginger in a bowl, cover and stand at room temperature for 3 days to macerate (reserve a few rhubarb stalks before macerating to serve if you like).
2.

Stir through vinegar, cover and stand for a further day. Strain through a fine sieve lined with muslin or a clean Chux cloth into a funnel placed in an airtight bottle. Seal and chill until ready to drink.
3.

To serve, mix 1 cup (250ml) shrub to 3 cups (750ml) sparkling water, depending on your liking (undiluted shrub can be stored, covered and chilled, for up to 1 month). Serve with ice cubes, mint, thyme and nasturtium leaves, if using.