A refreshing, alcohol-free livener with a seasonal rhubarb infusion – just add soda or tonic
Shrubs are a bit like cordials or syrups, and are usually made with fruit (commonly berries) and vinegar, which is then diluted to make a delicious drink – they’re great with still or sparkling water, tonic or soda water, or as a base for champagne or sparkling wine cocktails. They’re also ideal for anyone intending to carry dry January over into February and beyond. The start of the year always feels like a bit of gap in the fruit calendar, but it does herald the start of the Yorkshire forced rhubarb season, which is beautifully pale pink and makes for an extremely pretty drink (you can also make the shrub with regular rhubarb, though it won’t be quite as pretty). The vinegar you use makes all the difference here, so it’s worth spending a bit more. I use organic coconut vinegar, but moscatel or other quality white-wine vinegar would be just as nice; steer clear of apple cider vinegar, though, because it will overpower the rhubarb.
Rhubarb, cardamom and white balsamic shrub
Makes About 800ml
600g forced rhubarb, washed and roughly chopped
2 tbsp cardamom pods
500g caster sugar – if you want to preserve the rhubarb’s bright pink colour, use refined caster sugar, otherwise golden caster sugar will do
250ml coconut vinegar, or moscatel or other good white-wine vinegar
60ml white balsamic vinegar
Pulse the rhubarb in a food processor to break it up a bit – keep it pretty chunky, rather than turn it to pulp (a good bash with a rolling pin and a coarse chop would also do). Lightly toast the cardamom pods, then crush them gently in a mortar.
Mix the rhubarb, crushed cardamom and sugar in a large bowl, then cover and put in a cool, dry spot for 48 hours, to macerate and draw out all the flavour from the rhubarb and cardamom – you want to create an infusion, rather a jam or smoothie base. Give it a stir a couple of times a day.
After 48 hours, strain all the syrupy juices into a clean bowl (if you like, cook the rhubarb solids with sugar to taste, to make a simple compote, otherwise discard them). Stir in both vinegars, then decant into a clean bottle, seal and store in the fridge, where it will keep for up to six months.
I like to mix one part shrub to four parts tonic, but play about to find proportions that suit your own taste.
Source: The Guardian
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