Rhubarb shrub recipe {and an easy gin cocktail}

So, rhubarb. I’ve come to find out that I do in fact like it in my cocktails. I haven’t tried it in anything other than cocktails yet.  Maybe one day I’ll branch out to a pie or a jam or something. But for now, I’ll continue to drink it… As a syrup, it makes an excellent rhubarb collins cocktail. Or with vinegar, it makes this delicious rhubarb shrub recipe.

how to make rhubarb shrub

This rhubarb shrub recipe starts off very similar to the rhubarb syrup in both the rhubarb collins and the cucumber rhubarb cocktail. The rhubarb is left to sit in sugar for several hours, liquid is added over heat and it is left to simmer until it breaks down. The difference between the syrup and the shrub, however, is the liquid used. For the syrup, it’s water. For the shrub, it’s vinegar.

rhubarb shrub recipe

As for drinking your rhubarb shrub, it’s good with or without booze. For an easy rhubarb shrub cocktail, I like to add a healthy dose of gin along with a squeeze of lemon or lime. There are also three rhubarb shrub cocktail recipes over at Serious Drinks that sound pretty tasty (one is non-alcoholic).

rhubarb shrub cocktail

Because of the vinegar in this rhubarb shrub recipe, it has a longer shelf life than rhubarb syrup. Although if you’re anything like me, it won’t be sitting in the fridge too long because 1) it’s delicious and 2) the kids can also have some (which always makes stuff disappear way faster in my house).

Rhubarb shrub recipe {and an easy cocktail}
Extend the life of your rhubarb with this easy rhubarb shrub recipe. It's great on the rocks with or without booze.
  • For the rhubarb shrub:
  • 4 cups rhubarb, chopped into 1 inch pieces
  • 2 cups sugar
  • 2 cups white vinegar
  • For the rhubarb shrub cocktail:
  • 1 ounce rhubarb shrub
  • 2 ounces gin
  • Soda water
  • Lemon or lime wedge
  1. For the shrub:
  2. Add rhubarb and sugar to a medium saucepan and let sit for 5 to 6 hours so the sugar can start to break down the rhubarb.
  3. Add the vinegar to the pan, place on the stove over medium heat until it starts to boil.
  4. Reduce the heat to low and simmer for 20 to 30 minutes, or until the rhubarb is broken down and stringy.
  5. Remove from heat, let cool for a few minutes and transfer to a glass bottle.
  6. Store in the refrigerator until ready to use.
  7. For the cocktail:
  8. Add shrub and gin to a rocks glass and stir.
  9. Add ice, top with soda water and squeeze in a lemon or lime wedge.
  10. Stir again and enjoy!


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Jessica Torres is the chief cocktail creator here at One Martini. Outside of the internet, she works at DEATH & TAXES (a bar) and midtown eats (a restaurant) in Reno, Nevada. When not working, Jessica can be found working out, spending time with her family or attempting to nap. Subscribe to our newsletter to get all of the latest cocktail creations delivered directly to your inbox.
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