What can I do with excess rhubarb?

Make shrub. It is a great way to use up your rhubarb; it uses a lot in one recipe - 4 full cups (500 grams)!

What is shrub, anyway?

A shrub is a concentrated syrup traditionally made by combining equal amounts of fruit, sugar, and vinegar that are then slightly fermented. Its name is derived from the Arabic sharb, which means "to drink." This version of the shrub has origins in 17th century England, where it was used to preserve produce in the winter months. As refrigeration came into vogue, shrubs became less popular.

How are shrubs used in cocktails?

Drinking vinegar shrubs act as the base flavoring in a variety of cocktails; the ratios used in shrub syrups are flexible and can be customized to personal preference.

What do I do with fruit leftover from shrub?

After straining the shrub, the leftover rhubarb pieces are still completely edible. You can use pickled rhubarb on top of salads, mixed with yogurt, or on top of oatmeal. You may want to slice it once more as some thicker pieces will not want to soften much. Alternatively, pickled rhubarb can be cooked down into a sauce that could be treated as a chutney.

Rhubarb Shrub – Garlic Head

Description

This Rhubarb Shrub Recipe is a perfect way to celebrate spring flavors. Made with just a few simple ingredients, it is a fresh, tart, and bright addition to many drinks (alcoholic or non).

Ingredients

Units Scale

For shrub base:

4 cups sliced rhubarb, from 3-4 large stalks (500 grams)
1 1/2 cups organic cane sugar (300 grams)
1/4 tsp kosher salt (1.15 grams)
Optional add-ins: 1 sprig mint, 1 sprig lavender, 1 TBS grated ginger
1 1/4 cups apple cider vinegar or red wine vinegar (287.5 grams)

For cocktail option (makes two):

1 oz rhubarb shrub
2 oz gin
1 sprig mint to garnish

For mocktail option:

1 oz rhubarb shrub
4 oz flavored sparkling or soda water of choice
1 sprig mint to garnish

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Instructions

Combine sliced rhubarb with sugar and salt in a large bowl. Add in optional additional flavoring component. Pour into a large, sealable container, like a jar.
Seal the jar and let sit at room temperature for an hour or two. You will see the liquid from the rhubarb begin to collect in the jar (pictured above). Place the jar in the fridge overnight.
Twenty four hours later, add vinegar to the jar, seal, and shake to combine. Let sit at room temperature for a couple more hours.
Strain rhubarb pieces out of jar and store shrub liquid in a sealable container. It will last for a few weeks in the fridge!
To make a cocktail or mocktail, combine remaining ingredients in an ice-filler shaker and strain into a chilled glass

Prep Time: 5 minutes
Waiting time: 25 hours
Cook Time: 0 minutes
Category: Drink
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 ounce shrub
Calories: 110 calories
Sugar: 25 grams
Sodium: 52 milligrams
Fat: 0.1 grams
Saturated Fat: 0 grams
Unsaturated Fat: 0 grams
Trans Fat: 0 grams
Carbohydrates: 27 grams
Fiber: 0 grams
Protein: 0.4 grams
Cholesterol: 0 milligrams