Rhubarb Shrub, a Drinking Vinegar {Recipe}

rhubarb shrubShrubs, also called drinking vinegars, are the new 'thing' in the drink and DIY field. Shrubs are a way of preserving fruit by making them into a syrup with vinegar that was widely practiced by Colonial Americans. The LA Times wrote this week about using shrubs in cocktails. Studies show that raw vinegar may contribute to weight loss, lowered cholesterol and improved digestion. I discovered last year that apple cider vinegar is a cinch to make at home with a little loving neglect.

Where does this all lead? To my newest obsession: rhubarb shrub.

Before you say "I could never just drink vinegar!", as my sisters recently did,  hear me out. The flavor components of a shrub are acid from the vinegar, sweetness from sugar, and flavor from the fruit. What else relies on acid, sweetness, and fruit to quench thirst? Lemonade, the summer picnic staple. Commercial sodas are also sweet, acidic syrups diluted with fizzy water.

rhubarb stalks

How To Make Shrubs At Home

Because I believe in preserving the potential benefits of the raw cider, I make shrub the 'cold' way. Most recipes call for a 1:1:1 ratio of fruit, sugar, and vinegar but I prefer less sugar. Since vinegar provides the preservative effect, there's no reason not to experiment with small batches and find your own perfect ratio.

rhubarb shrub before aging

My ideal rhubarb shrub is 1/2 cup chopped rhubarb with 1/3 cup white sugar soaked in 1/2 cup homemade apple cider vinegar. I leave it at room temperature for 2 days and then move it to the fridge. After the taste is full of rhubarb tartness in a few weeks, I strain out the fruit. Serious Eats outlines several other ways to make fruit shrub.

rhubarb shrub with soda

I drink my rhubarb shrub over ice with fizzy water from the Soda Stream. Surprisingly enough for a girl who likes to drink like myself, I have not delved into the world of mixing alcohol with shrubs but you know I will soon.

Are you a fan of drinking vinegars? Have you made a shrub? Tell all in the comments!

Rhubarb Shrub Time: 15 minutes active, 7-14 days aging Makes approximately 1 cup

1/2 cup fresh rhubarb, washed and chopped into one inch pieces 1/3 cup granulated white sugar 1/2 cup raw apple cider vinegar

1. Mix all ingredients in a clean glass jar. 2. Allow to sit at room temperature for 2 days. 3. Move the the fridge and allow to age for an additional 7-14 days until the shrub achieves the taste you want. 4. Strain out and discard the fruit. Keep the shrub in the fridge and enjoy diluted with water, club soda, or in a mixed drink.

Friday Five: What's Preservin'

My friend Jill (and her friend Maya) are writing Friday Five posts on their blog Itinerant Foodies. It's a great idea for a quick post before the weekend and starting today I'm going to steal it! homegrown meyer lemonThis week, I want to share five things that are aging in the house. Sometimes I feel like I have no space and this is why: tucked into every corner and counter are jars of foodstuffs fermenting, drying, and infusing. In the end, the customized all-local flavors are totally worth the sacrifice of space.

1. Limoncello - We have had a bumper crop of meyer lemons from our potted tree this year. It's the first significant harvest we've ever had in seven years of keeping the tree and I am committed to preserving the flavor so that we can enjoy it for some time to come. I'm using a version of the Restaurant Widow recipe for home brewed limoncello.

2. Candied Meyer Lemon Peels - For my sister and father in law's birthdays (Happy Birthday Heather and Tom!) I was tasked with making a dairy free dessert. I juiced some of our homegrown lemons and made meyer lemon sorbet ala Simply Recipes. I could never discard the peels of a fruit so long in the making, so I candied them. They are drying over the pot rack.

3. Hard Apple Cider - Four gallons of home pressed cider from Ohio apples is still bubbling away in the carboy. It's been stewing for about a month now and we hope to bottle soon.

attempting to make homemade cider vinegar4. Apple Cider Vinegar - Last weekend we pressed the last of the apples. I made some into cider syrup and we kept a bit fresh. I put 1 1/2 quarts in a half gallon jar topped with cheese cloth to make vinegar. According to the Ohio State Univeristy Extension, raw cider will naturally ferment into alcohol and then natural cultures change the alcohol to acetic acid. Right now there is quite a bit of 'funk' on top and I'm not sure what exactly is happening...

5. Pancetta hanging - Alex cured some pork belly in the refrigerator this week. It is now hanging in the basement to dry as pancetta.

Yay for yeast and salt and sugar and dehydration! Yay for home preservation! Yay for Friday!