Today I’m sharing the recipe for this Rhubarb Hibiscus Shrub and talking all about what a shrub is and why it’s going to be my drink of the summer!
Spending all this time at home during this pandemic has really allowed me to up my everyday drink game from just sipping on water to being able to get super creative with adding squeezed juices and syrups. My current obsession has been making shrubs and it all started with this Hibiscus Rhubarb Shrub. I seriously can’t wait for other fruits to come into season this summer to experiment with even more flavors. My favorite part about a shrub? It goes from day to night so easily – I can throw a few tablespoons into my water throughout the day or mix up a quick vodka or gin cocktail.
What is a shrub?
A shrub is an acidic simple syrup that is made from vinegar, sugar, and fruit. This versatile syrup can be made with any vinegar you have on hand (think white wine vinegar, apple cider vinegar, white distilled vinegar) and can be flavored with both herbs and fresh or frozen fruit. The vinegar helps preserve this syrup and if you are a fan of drinks like Kombucha, you will probably like the acidic vibe of a shrub. You’ll want to add equal parts of vinegar and sugar when making your shrub and wait to add the fruit until the sugar has dissolved into the vinegar by simmering it.
How To Use A Shrub
Although you could drink your homemade shrub on it’s own, it can also be mixed into sparkling water or cocktails. I find it to be a bit too sweet on it’s own so I like to mix 1 cup sparkling water with 1-2 Tbsp shrub syrup (plus a shot of vodka or gin if it’s time for a cocktail).
As for this Rhubarb Hibiscus Shrub, it’s a great way to use up the leftover rhubarb you may have lingering in your fridge. I used two Hibiscus tea bags (make sure to get tea that is all hibiscus flowers – we don’t want any other added flavor here) for the hibiscus flavor. I love serving this with sparkling water, a slice of lemon, and maybe even some muddled mint leaves if I have them on hand.
Today I’m sharing the recipe for this Rhubarb Hibiscus Shrub and talking all about what a shrub is and why it’s going to be my drink of the summer!
- 1 cup vinegar (I suggest white wine or apple cider vinegar)
- 1 cup granulated sugar
- 2 stalks of rhubarb (no leaves!) cut into 1 inch pieces
- 2 hibiscus tea bags (or 2 Tbsp dried hibiscus leaves)
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In a small saucepan, combine the vinegar and sugar and come to a boil over medium heat. Once boiling, turn heat down to low and add in the rhubarb.
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Let simmer for 10 minutes or until the rhubarb has softened and is starting to break down. Turn off heat, add in the tea bags, cover, and let steep for 10 minutes.
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Strain out the rhubarb and tea bags through a fine mesh strainer so that only the syrup remains (discard the solids).
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Let the syrup cool completely and store it in an airtight container in the fridge.
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When ready to drink, enjoy straight or add a few tablespoons to sparkling water or cocktails.
Looking for more drinkl recipes? Here ya go:
- Honey Gimlet
- Peach Tea Lemonade Recipe
- Cranberry Orange Punch With Cranberry-Rosemary Ice Ring
- Sweet Beet Strawberry & Tarragon Vodka Smash
- Strawberry Rhubarb Gin & Tonic
- Garden Tonic Punch
Make sure to tag me on Instagram and use #vegetarianventures when trying this dish out!
