By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
251 cal · 50 min
Rhubarb Shrub
Recipe GLPRd2fdec36e33096
A tangy and vibrant Eastern European-inspired shrub made with fresh rhubarb, white wine vinegar, and sugar. This preserved condiment captures the bright tartness of rhubarb and can be enjoyed as a mixer for beverages, a drizzle over desserts, or a condiment for savory dishes. The deep pink syrup develops as the rhubarb softens, creating a beautiful and flavorful finishing touch.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 pounds rhubarb, chopped into 1/4-inch thick pieces
1 cup white wine vinegar
1 cup granulated sugar
Directions
Place the chopped rhubarb in a heavy-bottomed pot or saucepan.
Pour the white wine vinegar over the rhubarb and stir gently to combine.
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to prevent sticking.
Reduce the heat to medium and simmer for about 15-20 minutes, until the rhubarb begins to break down and soften significantly.
Stir in the granulated sugar until fully dissolved.
Continue simmering for another 10-15 minutes, stirring occasionally, until the mixture reaches a light syrup consistency and the rhubarb is very soft.
Remove from heat and allow to cool to room temperature, about 10 minutes. The shrub will continue to thicken slightly as it cools.
Strain through a fine-mesh sieve if you prefer a smooth shrub, or leave the soft rhubarb pieces in for a chunkier texture. Transfer to a clean glass jar and refrigerate until ready to use.
Comments
Rhubarb shrub is a three-ingredient syrup that lives up to its 50-minute claim once the rhubarb cooks down. Rhubarb is seasonal (spring through early summer in the Carolinas) and available at Harris Teeter, Food Lion, and Kroger during peak season, though you may need to ask a produce manager in winter. At roughly $2 to $3 per pound, a batch costs $4–6 total and yields four servings of concentrate you'll dilute into drinks over weeks, making the per-drink cost negligible. This is not a fussy dish—just simmer and strain—and it rewards patience: the shrub keeps refrigerated for a month, develops better flavor over days, and transforms any weeknight drink without effort.
Sign in or create a free account to add your review.
