RHUBARB GINGER SHRUB
If you’re tearing your hair out at the prospect of schools closing this week, here’s a fun recipe to make with the kids. The delicious sweet/sour combo will have them smacking their lips! Plus you can use the left over pulp to make a crumble, flapjacks or eat it straight off the spoon.
‘Shrubs’ aka drinking vinegars are an ancient drink comprising a zingy syrup you can mix with sparkling water (like a cordial) or add to cocktails. I use raw apple cider vinegar with mine to get good probiotic benefits. I also use unrefined, organic sugar from Billington’s. I generally try to avoid sugar, but figure I am only consuming a small amount here mixed with water and the benefits of the fruit, ginger and vinegar are plenty.
Rhubarb Ginger Shrub
Rhubarb is currently in season so you’ll have plenty if you’re growing your own. If not then consider buying some one year old ‘crowns’ to plant now for harvesting next season. Early Spring or Autumn are best for planting crowns. Choose a sunny spot and use plenty of compost. They aren’t keen on waterlogged soil. You can also buy rhubarb that has been grown in pots and this can be planted out at any point in the year (aside from a frosty day). Rhubarb is a perennial plant so will keep returning year on year. If space is an issue, they’ll also grow in a big pot (40L minimum). Be patient - allow to size up in first year of planting, without cropping.
Recipe
Rhubarb Ginger Shrub
Ingredients
700g red rhubarb cut into 1 in (2.5cm) slices
40g fresh ginger, grated
300g sugar (I use unrefined sugar but any caster or granulated sugar will work).
500ml water
400ml Raw Apple Cider Vinegar
Sparkling water
1L glass bottle (sterilised)
Method
Makes 1L bottle with enough left over for a glass straight away!
Place rhubarb, ginger, sugar and water in a pan and bring to the boil over medium heat. Simmer until the rhubarb disintegrates (usually around 15 minutes).
Now the rhubarb has combined into a herby syrup, strain it out through a muslin-lined sieve into another glass jar or bowl. (Eat the rhubarb as a snack with some yoghurt and nut butter or add as a filling to flapjacks).
Once syrup has cooled, add vinegar. Pour through a funnel into a 1L glass bottle or jar.
Store in fridge and serve as you would cordial with sparkling water, ice and a herb sprig to garnish. For a boozy hit add a glug of gin.
Store in refrigerator and consume within 2 weeks. It isn’t a fermented drink, although the vinegar is alive and full of probiotics. So it shouldn’t start to ferment or bubble, or grow any kind of mould…if so then discard.
