- 2 lbs rhubarb
- 1 cup white wine vinegar
- 1 cup granulated sugar
Chop rhubarb 1/4" thick.
Combine the rhubarb, white wine vinegar, and granulated sugar in a small saucepan over medium-high heat. Stir as the rhubarb breaks down.
When the mixture comes to a boil, reduce heat to low and cook until the rhubarb is completely broken down into strands, about 10 minutes, stirring occasionally.
Remove from heat and pour into a bowl throw a fine mesh strainer. Allow the mixture to strain until it stops dripping, about 30 minutes. Stir the mixture gently once or twice to help it strain. Discard the solids.
Pour shrub into a jar and let cool to room temperature. Store in the refrigerator.
I personally paired this with some seltzer and Civic vodka from our friends at Republic Restoratives.