After trying a rhubarb shrub at an amazing local distillery, I snapped up a bunch of rhubarb when I saw it at the Farmer's Market and thought I'd give it a try. While perusing recipes, many called for a simple mixture of rhubarb, sugar, and vinegar, but they also required the mixture to sit in the fridge for three to five days.
Not having the patience for that, my husband found this gem and whipped up a batch so fast that we were sipping fantastic drinks in under an hour.
2 pounds rhubarb, cut into 1/4 inch pieces
1 (7-inch) piece of ginger, cut into 1/4 inch pieces (no need to peel)
3/4 cup apple cider vinegar
1 1/2 cups sugar
Combine all ingredients in a medium saucepan over medium-high heat. Cover and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes, stirring occasionally, until rhubarb is broken down and a mushy, spreadable consistency. Some chunks of ginger will still be hard.
Put a fine mesh strainer over a large bowl and ladle in a large scoop at at time, using the back of the ladle to press the rhubarb mixture to release the juice. Scrap the bottom of the strainer occasionally. Repeat until all rhubarb has been pressed. Using a funnel, pour rhubarb shrub into a glass jar with a lid. Cool to room temperature, and refrigerate for a week; it might go longer than that, but I'd be shocked if you didn't drink it faster.
We enjoyed our shrub with gin, fresh lime juice, and a sprig of mint. I'm also excited to recreate the drink I had at Ann Arbor Distilling Company with gin, grapefruit Pellegrino, and rhubarb shrub. Hell, this is so good I'd even pour the shrub over a bowl of vanilla ice cream and call it a day.
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