Rhubarb Lemon Balm Shrub
A tangy, tart yet sweet syrup that harnesses the tastes of spring in a glass.
Ingredients
  • 2cups chopped rhubarb
  • 3/4-1 cup organic cane sugarif you want it more tangy, use less sugar
  • 1/4cup chopped lemon balmyou can omit this if you do not have lemon balm
  • 2-3 cups raw apple cider vinegar
Instructions
  1. Harvest your rhubarb (I needed about 5 stalks) and lemon balm. Chop the rhubarb into 1/4 inch pieces. Roughly chop your lemon balm. Place your 2 cups of chopped rhubarb and your chopped lemon balm in a one litre mason jar. Add your sugar.
  2. Using a muddler, pestle or other similar tool, smash your rhubarb and mixing it with sugar until liquid starts to form. To pull as much of the rhubarb flavours out place your jar in the fridge for 2-3 days.
  3. After 2-3 days, top off your jar with raw apple cider vinegar. Place a piece of parchment paper as a barrier between the lid and the contents. Once the vinegar is added, the recipe is fine to be at room temperature. Allow it to sit out for at least one week in a cool and dark location (fridge is fine too).
  4. After 1-2 weeks strain our your rhubarb, mashing it as you go pulling out as much of the rhubarb flavour as you can. Discard the rhubarb pulp.
  5. Put into a jar of choice, label and enjoy! Try 2 tsp in some club soda and add more if you would like. Consider mixing your favourite cocktails such as vodka.