nutritional information

Per Serving:

  • Calories: 171
  • Protein: <1 g
  • Total Fat: <1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 42 g
  • Cholesterol: 0 mg
  • Sodium: 4 mg
  • Fiber: 0 g
  • Sugar: 41 g
Vegan Gluten-Free

Rhubarb-Ginger Shrub

Rhubarb-Ginger Shrub

Makes 2 1/2 cups syrup

Shrubs are drinks that date back to Colonial days when they were made with sweetened vinegar fruit syrups blended with rum or brandy. Nowadays, a shrub typically consists of the syrup stirred into a glass of flat or sparkling ice water.
  • 2 cups apple cider vinegar
  • 2 cups sugar
  • 2 Tbs. finely minced fresh ginger
  • 1 ¼ lb. fresh rhubarb, finely chopped, or 1 16-oz. pkg. frozen sliced rhubarb
  • Seltzer or ice water
  • Fresh mint sprigs, for garnish, optional

1. Combine cider vinegar, sugar, and ginger in large pot, and bring to a boil. Add rhubarb, reduce heat to medium-low, and simmer 5 to 7 minutes, or until rhubarb is tender and falling apart, stirring occasionally. Cool, then chill.

2. Line sieve with cheesecloth, and place over large bowl. Pour rhubarb mixture into sieve, and let drain, pressing to extract all liquid. Reserve solids for another use. (They can be turned into chutney.) Transfer syrup to covered jar, and refrigerate until ready to use.

3. To serve: Pour 4 to 5 Tbs. syrup in bottom of glass with ice. Top with 6 oz. seltzer or ice water. Garnish each glass with mint sprig, if using.

June 2011 p.67

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I´ve made this about 6 times this summer and love, love, love it! It´s such a refreshing drink after a long hot bike ride in the summer. I just wish I had more use for the solids left over....not coming up with a lot of uses for chutney as a vegetarian.

Janie - 2011-08-28 14:19:49