Rhubarb Honey Shrub Drinking Vinegar
Prep
Cook
Total
Yield 2 cups
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1/4 cup water
- 1 pound chopped rhubarb
- 1 cup white or apple cider vinegar
Instructions
- Bring the granulated sugar, honey and water to a simmer in a non-reactive medium saucepan just to dissolve the sugar.
- Add the chopped rhubarb and vinegar, cover your pan, and gently simmer until the fruit is falling-apart soft and the syrup is fragrant and the color of the rhubarb, about 20 minutes. About half way through simmering, give the rhubarb a good stir with a whisk or a fork to ensure it breaks down completely.
- Remove the pan from the heat and set it aside, covered, to cool to room temperature.
- Strain the shrub through a fine mesh strainer into a clean, swing-top bottle or mason jar.
Notes
The method described here results in a nicely sweet-tart, mellow syrup. If you prefer a more tart, vinegar-forward shrub, cook the rhubarb, honey, sugar and 1/2 cup water together for 20 minutes, then remove from heat, add the vinegar and let the shrub cool to room temperature before straining.
Recipe by Northwest Edible Life at https://nwedible.com/rhubarb-honey-shrub/