As I mentioned before, I am very interested in shrubs. Since rhubarb was the first local item I could really get my hands on, I decided to start with a rhubarb shrub.
After freezing the rhubarb I got last week, I still had a bit in the fridge. So I chopped it up into one inch pieces and weighed it. Shrubs can be a variety of ratios, but because I am using a tangy/ sour vegetable I decided to use equal parts:
Ingredients needed:
Rhubarb
Sugar
Vinegar
How to:
Step one: cut rhubarb into 1 inch pieces, wash it
Step two: weigh the rhubarb. Put into clean jars.
Step three: put equal weight of sugar into jar with rhubarb. Let this sit 15 minutes.
Step four: muddle the rhubarb and sugar. I used the back of a wooden spoon. This was hard work.
Step five: put equal amount of vinegar to sugar over muddle rhubarb. I did one jar of red wine vinegar and another of apple cider vinegar. Cover and let sit one week.
Step six: strain with strainer. Put into fridge and let sit another 10 – 14 days
Step seven: strain with cheesecloth. Bottle.
Enjoy with gin and tonic, carbonated water, or another cocktail of your choice. I will post recipes and pictures once mine is completed.
As of 6/4 I am still on step five.