Tuesday, May 13, 2014

A bit more putting by and some Rhubarb Shrub

More spring onions, chives, cilantro and rhubarb went into the freezer.  The rhubarb is beautiful!

eight quarts for the freezer

Rhubarb Shrub 
Isn't this just a beautiful color.  Appealing to the eye and the taste buds.

1 cup chopped rhubarb
1 cup apple cider vinegar (make sure it's the real stuff not just flavored)
2/3 cup sugar

Mix all ingredients in a clean glass jar.
Allow to sit at room temperature for 2 days.
Place in fridge and allow to age for  7-14 days until the shrub achieves the taste you want.  
Strain out the fruit.  Keep the shrub in the fridge to mix with sparkling water, ice water, or straight up over ice.  I tasted ours today (day two) and it is wonderful!!!  

Shrubs, also called drinking vinegar's, are restorative drinks from the Colonial days predating soda pops and sports drinks. Prior to the invention of refrigeration, a shrub syrup was a means of preserving fruit long past its picking. Shrubs were popular in Colonial America, mixed with cool water to provide a pick-me-up on hot summer days. A proper shrub has a flavor that's both tart and sweet, so it stimulates the appetite while quenching thirst. 

1 comment:

  1. Robin,I am so happy that you posted this recipe for rhubarb. We planted rhubarb for the first time. I have never cooked with it.. so anxious to try new ideas. what do you make out of the freezer rhubarb? pies?



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