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Homemade strawberry rhubarb shrub in a glass with ice

Strawberry Rhubarb Shrub

Tart, sweet, zingy and summery this pink refreshing drink is a must try.

Servings 2 cups

Ingredients

  • 2 cups fresh strawberries hulled and halved
  • 1 ¼ cup rhubarb roughly chopped
  • 1 cup caster sugar
  • ¾ cup rhubarb vinegar or good apple cider vinegar with the mother
  • Zest of 1 lemon
  • ½ tsp black peppercorns optional
  • fresh thyme, or vanilla pod optional

Instructions

Cold process — my preference, 48 hours

  1. Combine strawberries, rhubarb, sugar, and lemon zest. Stir, cover, refrigerate 48 hours. Sugar draws juice from the fruit — you'll have a richly coloured liquid and spent fruit.

  2. Strain through a fine mesh strainer, pressing gently on the fruit. Compost the pulp or cover with water, let set and strain for a flavored agua fresca drink.

  3. Stir in vinegar. Taste and adjust. It should be noticeably tart.

  4. Pour into sterilized glass bottles. Store in the fridge for up to 3 months.

Hot process — ready in 30 minutes

  1. Combine fruit, sugar, and 60ml water. Heat gently until sugar dissolves and fruit softens, about 10 minutes.
  2. Strain as above. Stir in vinegar once cool. Bottle and refrigerate.

Recipe Notes

I prefer the cold process — it preserves more fresh fruit flavor.