If you’re searching for a bold, refreshing twist to brighten up your next beverage, let me introduce you to my go-to Rhubarb Shrub. This tangy, sweet, and vibrantly pink syrup is an old-fashioned drinking vinegar that captures summer in a jar. Perfect for cocktails, mocktails, or just splashed into sparkling water, its lively tartness and gentle sweetness make every sip a pure delight. I make a batch as soon as that ruby-red rhubarb pops up in spring, and each glass brings a little sunshine to my day!

Ingredients You’ll Need

For the Rhubarb Shrub:
- 2 cups chopped fresh rhubarb
- 1 cup sugar (cane sugar or coconut sugar)
- 1 cup apple cider vinegar
- Optional: 1 teaspoon grated fresh ginger or 1/2 teaspoon vanilla extract

How to Make Rhubarb Shrub

Step 1: Macerate the Rhubarb with Sugar

Start by combining your chopped rhubarb and sugar in a roomy bowl or jar. Stir really well so each rhubarb piece is evenly coated. This magic step draws out the moisture and color from the rhubarb, setting the stage for a truly vibrant shrub. Cover, then pop into the fridge for 24 to 48 hours, giving it a gentle stir once or twice—the sugar will start to dissolve and the fruit will turn gloriously syrupy.

Step 2: Strain and Press

After your rhubarb has soaked and released all that luscious juice, set a fine mesh strainer (or a piece of cheesecloth) over a clean bowl or jar. Pour the contents in, and press gently on the solids with a spoon to coax out every drop. This step is where your kitchen fills with the sweet-tart scent of spring!

Step 3: Add Vinegar and Flavor Boosters

To your strained syrup, stir in the apple cider vinegar—and if you’re feeling fancy, a touch of fresh grated ginger or vanilla. The vinegar instantly brightens all the flavors and transforms the syrup into a true Rhubarb Shrub. Mix well, then transfer to a clean jar and seal up tight.

Step 4: Rest and Develop Flavor

Now the hard part: waiting! Tuck your jar of Rhubarb Shrub into the fridge for at least 3 days. This rest period lets the flavors meld and mellow, turning it into a sophisticated, utterly sippable syrup. Shake gently before each use to keep everything beautifully blended.

How to Serve Rhubarb Shrub

Garnishes

Dress up your Rhubarb Shrub drinks with playful garnishes: think thin rhubarb ribbons, lemon wheels, fresh mint sprigs, or a few berries for extra color and charm. A cute reusable straw or a stack of ice cubes will make your glass even more inviting!

Side Dishes

This shrub is ideal for pairing with summery nibbles. Try it alongside a spring cheese board, crispy crackers with herbed goat cheese, or a plate of grilled shrimp. The bright, tangy notes in your drink will amplify fresh, light flavors beautifully.

Creative Ways to Present

Show off your Rhubarb Shrub in a tall spritz glass with sparkling water, layered as a cocktail base, or even drizzled over a scoop of vanilla ice cream for a cheeky, grown-up treat. Tiny apothecary bottles filled with shrub make lovely gifts—you’ll earn major points for creativity!

Make Ahead and Storage

Storing Leftovers

Properly stored in a sealed jar in the refrigerator, your Rhubarb Shrub will stay lively and flavorful for up to two months. The vinegar acts as a natural preservative, keeping things fresh, so it’s ready for quick drinks or impromptu gatherings whenever you need it.

Freezing

If you want to stash some Rhubarb Shrub for later, simply pour it into an ice cube tray and freeze. Once frozen, pop the cubes into a freezer bag—now you have instant flavor bombs for your drinks, ready to wow at a moment’s notice.

Reheating

Since this shrub is a cold-processed syrup, there’s no reheating required (or recommended!). Just give the jar a gentle shake if any separation occurs and use straight from the fridge for maximum freshness and zing.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! If fresh rhubarb is out of season, frozen works perfectly. No need to thaw first—just chop and use as directed. The juices might release a bit faster while macerating, so keep an eye on it.

Is there a substitute for apple cider vinegar if I want a milder flavor?

If you prefer a gentler tang, white wine vinegar is a wonderful option. It brings plenty of zip but with a softer edge that puts the spotlight on the rhubarb’s fruity character.

How do I use Rhubarb Shrub in cocktails?

I love pairing it with gin for a springtime gin fizz, or just mixing a tablespoon with vodka and sparkling water for a bubbly, pink refreshment. It also adds depth to non-alcoholic spritzes or house-made sodas.

What if my shrub is too tart or too sweet?

No problem! If it’s too tangy, add a little extra sugar and let it dissolve in the fridge. If it’s too sweet, just splash in a tiny bit more vinegar, mix, and taste again until you hit your perfect balance.

Can I add other fruits or spices?

Of course! Strawberries, raspberries, or even orange peel can be added with the rhubarb for extra layers of flavor. A few peppercorns or a cinnamon stick during the vinegar phase will give your shrub a creative twist.

Final Thoughts

If you’ve never made a Rhubarb Shrub before, now’s the time to jump in—there’s nothing quite like its tangy sparkle and blushing color. Whether you’re mixing up drinks for friends or just treating yourself, this cheerful syrup promises to brighten every glass. Happy sipping!

Rhubarb Shrub Recipe

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4.8 from 23 reviews

Author: Emma
Total Time: 10 minutes (plus 3–5 days steeping and resting time)
Yield: 1 1/2 cups 1x
Diet: Vegan

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Description

Learn how to make a refreshing Rhubarb Shrub, a tangy-sweet syrup perfect for cocktails or mixed with sparkling water. This easy recipe combines fresh rhubarb, sugar, apple cider vinegar, and optional ginger or vanilla for a flavorful twist.

Ingredients

Scale

For the Rhubarb Shrub:

2 cups chopped fresh rhubarb
1 cup sugar (cane sugar or coconut sugar)
1 cup apple cider vinegar
Optional: 1 teaspoon grated fresh ginger or 1/2 teaspoon vanilla extract

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Instructions

Prepare the Rhubarb Mixture: In a bowl or jar, combine the chopped rhubarb and sugar. Stir to coat the rhubarb well. Cover and refrigerate for 24–48 hours, stirring occasionally.
Strain the Mixture: Strain the mixture through a fine mesh sieve or cheesecloth into a clean jar, pressing gently on the solids to extract liquid.
Finish the Shrub: Stir in the apple cider vinegar and optional ginger or vanilla. Refrigerate for at least 3 days before using.
Enjoy: Shake gently before using the Rhubarb Shrub in your favorite drinks.