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