I found this rhubarb shrub recipe from epicurious.com and knew right away I had to make it. My husband’s garden is filled with beautiful rhubarb so I’m making all of my favorite rhubarb recipes and posting them over the next few weeks. This deliciously refreshing, slightly tart and sweet rhubarb cocktail (or mocktail) is the perfect drink for a warm spring evening or an early summer picnic.
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
Note: Only the stalks are edible. The leaves contain poisonous toxins and must be discarded.
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.