Learn how to make homemade Rhubarb Shrub! This vinegar-based syrup is easy to make and has a delicious, sweet-tangy flavor you'll love. It's the perfect addition to mocktails, cocktails, and other drinks!
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Ginnie's Take
I can't get enough rhubarb at this time of year! This tasty seasonal ingredient is mostly found in desserts, but there are so many creative ways to use it, like this refreshing Rhubarb Shrub! This sweet, tangy syrup is a traditional way of preserving fruit with vinegar, and it's so easy to make. Plus, it's a wonderful addition to any drink!
Why You'll Love This Recipe
- Delicious Flavor - This gorgeous, dark pink syrup has a unique flavor that you won't be able to resist. It tastes like sweetened rhubarb with a tart and tangy flavor from the vinegar. So delish!
- Easy to Make - There are two ways to make shrubs. This recipe uses the hot method, which simply means you'll cook the rhubarb in a sugar and vinegar mixture. You can use the syrup the same day that you make it (once cooled), and it's much quicker and easier than macerating the fruit in sugar for days, like you need to do with the cold method.
- Versatile - Add the syrup to sparkling water, or use it to make mocktails, cocktails, and so much more. You'll find lots of ideas below!
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Ingredients
You only need three basic ingredients to make this flavorful drink syrup:
- Rhubarb - You'll get the best results using fresh rhubarb, not frozen. When purchasing, look for firm, unblemished stalks.
- Sugar - This recipe uses granulated sugar, but you can experiment will other types.
- Vinegar - The vinegar is what gives this recipe its distinctive flavor. I used red wine vinegar, but other vinegars will also work.
This recipe is naturally vegetarian, vegan (as long as you use vegan sugar), nut free, and gluten free, which means that everyone at your table can enjoy it!
You'll Also Need
You'll need a sharp knife, a medium pot to cook the ingredients, and a fine mesh strainer to strain the rhubarb. A mason jar works great for storing the finished shrub syrup.
How to Make Rhubarb Shrub
This colorful drink syrup is super easy to make! You'll find a detailed recipe card with measurements below, but here's an overview of the steps:
- Prep + combine ingredients. Start by chopping the rhubarb, then mix it with the sugar and vinegar in a medium pot.
- Cook. Warm the mixture over medium heat, stirring frequently, until the sugar has dissolved. Continue cooking until the rhubarb starts to break down (see photos below for a visual guide). Tip: If the syrup starts to boil, lower the heat to a simmer (medium-low).
- Strain. Let the shrub cool slightly. Place a fine mesh strainer over a bowl, then add the rhubarb mixture to strain it. Tip: Take your time with this step. Stirring the mix as it strains, and gently pressing on the pulp with a spoon, will help to press out as much liquid as possible.
- Store. Transfer the syrup to an airtight container, then chill in your refrigerator until you're ready to use it.
And that's all there is to it ... time to enjoy your homemade Rhubarb Shrub! To make my favorite drink, simply mix two to three tablespoons with sparkling water, then add ice and serve.
Variations
Feel like experimenting with this basic recipe? Try one of these easy ideas:
- Vinegar - Almost any type of vinegar can be used. Apple cider vinegar is very popular for shrubs, but other varieties (like white wine vinegar or champagne vinegar) will also work great. For stronger vinegars (such as balsamic), try pairing them with a milder vinegar, like apple cider (adding just a splash, or mixing up to half-and-half). That way, it won't overpower the other flavors.
- Fruits - Replace some of the rhubarb with another fruit. You could do a classic strawberry-rhubarb combo, or use other fruits, such as like raspberries, blueberries, blackberries, apples, or pears.
- Sugar - Swap out the granulated sugar for brown sugar, coarse sugars (like demerara) honey, or maple syrup. Tip: Organic cane sugar is a great vegan option!
- Other Additions - For another layer of flavor, mix in a wide strip of lemon or orange peel, a small handful of basil or mint leaves, a few thin slices of ginger root, or a couple crushed cardamom pods before cooking.
- No Cook - Want to try the cold, no cook method instead? Mix the rhubarb and sugar together in a large jar (or other container), then refrigerate for three to fours days, or until the sugar dissolves and a syrup forms (stirring occasionally). To finish, strain out the rhubarb, then mix in the vinegar.
How to Use
There are so many ways to use this homemade syrup! Here are a few to try:
- Drink - Mix two to three tablespoons of the syrup (to taste) with plain or flavored sparkling water (or tonic water, club soda, etc.), coconut water, or even plain water for a quick, refreshing shrub drink.
- Juice - Add a splash of the syrup to your favorite juices, such as peach, pear, strawberry, or apple.
- Mocktail - To make an easy mocktail, simply mix the syrup with sparkling water or ginger ale.
- Cocktails - Try my favorite Rhubarb Shrub Cocktail recipe, add a splash to a glass of white wine or champagne, or mix the shrub with spirits to create a cocktail. Gin would be my first choice, but vodka also works, and you can use darker spirits, too.
- Salad Dressing - Mix into your favorite vinaigrette dressing for a sweet, tangy flavor. Try adding it in my Lemon Olive Oil Dressing!
- Marinade - Stir the syrup into your marinades for a fruity twist.
Storage
Store the shrub in an airtight container (such as a mason jar) in your refrigerator. It will stay fresh for up to a month, but will taste best when used within two to three weeks. If you notice the mixture starting to bubble or mold, throw it out.
Related Recipes
Looking for more rhubarb drink ideas? Try one of these easy recipes next:
- This refreshing Rhubarb Soda is truly delicious and so simple to make!
- Cool off with a glass of this colorful and tasty Homemade Rhubarb Lemonade.
- This yummy Rhubarb Syrup is so versatile! Use it to make all sorts of drinks, from mocktails to cocktails!
P.S. Check out all my rhubarb recipes for even more ideas, including the best Rhubarb Crumble, my grandmother's Rhubarb Cake (a favorite with Hello Little Home readers), and so much more.
Frequently Asked Questions
A shrub is a vinegar-based fruit syrup that's used to make drinks and cocktails. It is made with fresh fruit, sugar, and vinegar (and sometimes, other flavorings). Shrubs were originally created as a way to preserve fruit. They were very popular drink in colonial America, although their history stretches even further back.
A shrub typically tastes like a sweeter, tangier version of the fruit it was made with.
A shrub is made by combining fruit with sugar and vinegar, and it has a sweet-tart flavor. A simple syrup is made by combining sugar and water (and sometimes, other flavorings), and it has a more purely sweet flavor.
Shrubs and kombuchas are not the same thing. While they may taste somewhat similar, shrubs are syrups made by combining fruit, sugar, and vinegar. Shrubs are not fermented, and they're typically mixed with another liquid (like sparkling water) before drinking. On the other hand, kombucha is a fizzy, fermented drink made with tea, sugar, bacteria, and yeast.
The name shrub derives from the Arabic word sharāb, which means "to drink".
Rhubarb Shrub
Ingredients
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 1 cup red wine vinegar
Equipment
- Medium Pot
Instructions
- Combine rhubarb, sugar, and vinegar in a medium pot.
- Heat mixture over medium, stirring constantly, until sugar dissolves.
- Continue cooking until rhubarb starts to breakdown and fall apart, stirring frequently.
- Remove from heat, then allow mixture to cool for 5 to 10 minutes.
- Place fine mesh strainer over a medium bowl, then add rhubarb mixture. Stir the mixture as it strains, and gently press on pulp with a spoon, to remove as much liquid as possible.
- Transfer shrub to an airtight container, then chill until ready to use. Enjoy!
Notes
Nutrition
