Food

How to make a rhubarb shrub for an impressive martini and other refreshing drinks

We can’t think of a better way to toast spring.

We can’t think of a better way to toast spring

(Photo: David Bagosy, Styling: Melissa Direnzo)

Used in the past as a method of preserving fruit, a shrub is just a fruit syrup made with vinegar instead of water. This tangy rhubarb shrub can be added to mineral water, sodas or cocktails for a refreshing tart drink.

Rhubarb Shrub and Rhubarb Shrub Martini

For a refreshing soda, add 1 oz shrub to tall glass. Fill with ice and top with sparkling soda water. Spike with vodka, gin or rum as you wish, or see below for the proportions for a rhubarb shrub martini.

Ingredients

Rhubarb Shrub:

  • 3 cups chopped rhubarb stalks
  • 1 ½ cups sugar
  • 1 ½ cups apple cider vinegar (raw, unfiltered, with mother)

Rhubarb Shrub Martini:

  • 1 oz rhubarb shrub
  • 1 oz vermouth
  • 1 oz gin
  • 2-3 ice cubes
  • ½ oz sparkling mineral water or soda water (optional)
  • Rhubarb stalk, for garnishing (optional)

Preparation

For Rhubarb Shrub:

Mix rhubarb and sugar in large glass measuring cup or jar. Cover and refrigerate for 2 to 3 days, stirring at least once a day to help dissolve the sugar.

Stir in vinegar. Cover and refrigerate for 2 to 3 days. Strain through fine-meshed sieve, pressing fruit to extract all of the juices. Pour into clean jar. Seal and store refrigerated.

For Rhubarb Shrub Martini:

Add shrub, vermouth, gin and ice to a cocktail shaker, shake and then strain into glass.

Alternatively, add shrub, vermouth, gin and ice to a glass. (Double the strength of the shrub for an intense flavour.) Stir to combine. Finish with soda if desired, and garnish with rhubarb stick.

Servings: Makes 2 ¾ cups of shrub, 1 martini

Comments

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.