It’s always rhubarb pie but never shrub. Sitting back with the flavor in liquid form is a good plan. Bring blackberries to the mix, and it’s summer in a glass. Rhubarb already has a sharp brightness so the sweet blackberries balance it out. Combining it all as a shrub brings it together. A bit of vinegar and sugar helps all the flavors pop. It’s a nice glass with ice, water, and sunshine. Sparkling water too, if you like it spicy.
If you don’t like all the talking you can skip to the printable recipe card bellow
Shrub syrups, the food waste fighter
Shrub syrups are a great food waste fighter. There’s always some fruit on the brink of death. A little vinegar and sugar it’s saved. You may have a bit of rhubarb from all the pies and galettes you’re making, so here’s use for them. Saving those blackberries that are a little too mushy is also great. A bit of old-world preservation in today’s age can go a long way. Shrubs syrups also last a long time. A giant batch can hold you down for a few years.
Vinegar and sugar in shrubs.
The main two components of shrub syrups are sugar and vinegar. Both are great agents of preservation. The two also have a world of possibilities. There are so many vinegars on the market. I usually use apple cider for shrubs since I always have it on hand. Wine vinegar is always a safe option for shrubs and there are a bunch. White, red, balsamic, and even rice. You can never go wrong with specialty vinegar as well. I have a ginger, strawberry, kiwi, mystery vinegar I keep in the back cabinet. Pairing your vinegar and fruits with sugar becomes another game. Granulated sugar is a neutral base but you can get edgy with it. I’ve used beet sugar many times for this shrub and got awesome results. Brown and various unrefined sugars can bring deeper rich tones to your shrub. All in all, use what you’ve got and have fun. Doing the flavor equation can be fun, or simply make a mystery shrub.
Shrubs are great as drinking vinegar but, there’s more to them. Use them for vinaigrettes or even in marinades. Using shrub syrups just like any other vinegary sauce is perfect. This rhubarb and blackberry shrub isn’t too heavy on the vinegar, berry forward, and is outstanding for the summer weather.
Rhubarb and blackberry shrub
- 3/4C (92g) rhubarb
- 1C (95g) blackberries
- 1/8C (30g) ginger
- 1/2C (121) sugar
- 1/4C (92) apple cider vinegar
- Wash and rinse all of the produce.
- Slice the rhubarb into 1/2 inch cubes. Cut the ginger into thin slices.
- Add all of the ingredients to large jar and muddles until evenly mixed.
- Set on a shelf at room temperature for two days. Make sure everything is covered in liquid and the lid is secure.
- After infusing strain the solids and keep in a cool place.
- For dinking mix 1oz with water until diluted enough for your preference.