A simple rhubarb shrub adds sweetness and colour to this gin and wine livener
ield rhubarb season is coming to an end, so make the most of it while you’ve got the chance by turning it into a shrub. Use any excess in a vinaigrette instead of balsamic vinegar, and don’t throw out the rhubarb solids. Instead, spread them out on a baking tray lined with greaseproof paper and pop in a low oven for an hour to an hour and a half, checking on them regularly – you’ll end up with beautiful, brittle pieces of candied rhubarb that are perfect for cakes, crumbles and decorations of all sorts.
Triangle
Serves 1
For the rhubarb shrub
100g rhubarb
100g sugar
75ml apple cider vinegar
For the drink
25ml gin – I use Amalthea
25ml rhubarb shrub – see above and method
100ml cold sparkling wine – an English one, for preference
Chop the rhubarb, put it in a bowl, add the sugar and toss to coat. Leave to steep for four hours, so the sugar draws out that beautifully pink juice, then stir in the vinegar until the sugar dissolves. Strain into a clean jar or bottle, seal and store in the fridge, where it will keep for up to a month – just stir or shake gently before using.
To make the drink, pour everything into a flute and serve.
Source: The Guardian
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