Serves 4
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.
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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.
