It’s springtime so that means it’s rhubarb time. I love rhubarb and I use it in muffins, cobblers, jams and sauces but when I found this rhubarb shrub recipe from epicurious.com, I knew it would be a winner. Rhubarb is a hearty perennial (grows back every year) and my husband’s garden is usually overflowing with rhubarb but for some reason our plants are much smaller this year. No worries, there was just enough to make this deliciously refreshing, slightly tart and sweet rhubarb cocktail (or mocktail). NOTE: Only the stalks are edible. The leaves contain poisonous toxins and must be discarded.
Rhubarb Shrub for Cocktails or Mocktails
For Rhubarb Shrub
2 pounds rhubarb, cut into ¼” pieces (about 6 cups)
1 (7-inche piece ginger, unpeeled, cut into ¼” coins (about ¼ cup)
¾ cup apple cider vinegar
1 ¼ cup sugar
Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan and cook over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down, about 10-15 minutes. Using a fine mesh colander lined with cheesecloth or white paper towel, strain mixture into a glass container. Cook to room temperature, then chill.
For each Cocktail (omit the vodka for mocktails):
1 ½ ounces rhubarb shrub
2 ounces vodka
½ ounce fresh lime juice
Club soda or seltzer water
Mint leaves for garnish
Combine shrub, vodka and lime juice in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is cold and frosty, about 30 seconds. Strain into an ice-filled glass, filling ½ way up the glass. Top off with club soda or seltzer. Garnish with mint leaves.
You can make the shrub up to a week in advance and store in the refrigerator.
Recipe from Epicurious.com
Nutrition Note: Rhubarb is very low in calories, only 26 in 1 cup and it’s full of vitamin C and fiber and provides a healthy dose of calcium and potassium.