Ingredients:
2 c rhubarb stalks, sliced 1/2" thick, divided
1 c (200 g) sugar
1/4 c water
1 c vinegar (sherry or rice)
Methodology:
Place half the rhubarb in a heatproof bowl.
Combine the remaining rhubarb, sugar and water in a small saucepan and bring to simmer over high heat, stirring occasionally. Scrape mixture into heatproof bowl with remaining rhubarb and stir to combine.
Let the mixture sit at room temperature for a few hours, stirring occasionally.
Add vinegar and stir to combine. Taste and add more sugar or vinegar as you please - it should be equal parts sweet and tart. Cover the container and chill mixture for at least 24 hours, up to 3 days, until you're happy with the flavor.
Strain the shrub and store for up to 6 weeks, refrigerated. The solid pieces of rhubarb are great for snacking or stirred into yoghurt.
Serve by stirring a few teaspoons into a glass of seltzer.
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