Rhubarb Shrub

I wrote earlier in the week about cleaning out my freezer and getting ready for the next harvest. I took out this rhubarb that I had vacuum sealed and frozen from last year. They were still as fresh as when I picked them (albeit mushy if I had allowed them to thaw). ⁠
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I love finding new ways to turn something boring and unexciting, into something that can brighten up even the dullest dish.  On this fun adventure,  I turned my rhubarb into a delicious vinegar-based drink to add to seltzer water. If you haven't tried making a shrub yet I suggest you do! It is easy and a nice way to add a splash of pizazz to your seltzer.  A shrub is like a syrup concentrate but it includes vinegar to add a little extra bite to it.  I have only used apple cider vinegar with the shrubs, but you can try any kind of vinegar.

There are several different methods out there- some say to cook the sugar, fruit and cider together and strain, others say to allow sugar/water/fruit sit at room temperature for a few days then strain and add vinegar.  Because the rhubarb is so fibrous I went with a cooking recipe to make sure it got softened enough. The recipe I used is here, from Serious Eats.

https://www.seriouseats.com/homemade-rhubarb-shrub-recipe-vinegar-syrup-for-drinks

I think I would go back and try it sitting at room temp too just to compare.  This one from feasting at home looked good!  

https://www.feastingathome.com/rhubarb-shrub

You can make any flavor shrub you want.  I hope you give it a try!