Strawberry Rhubarb Shrub
Thomas J. Story
Sebastopol, California’s Fern Bar–where this recipe comes from–is all about hyper-seasonal cocktails. Rhubarb and strawberry are a classic spring combination. The vinegar of the shrub provides a tangy contrast to the sugar and natural sweetness of the fruit. Makes 1 cocktail.
How to Make It
1
Cut the tops off the strawberries and quarter them. Put the strawberries, rhubarb, sugar, and vinegar in a pot with a tight-fitting lid (a lid helps keep all aromatics in the shrub). Bring to a gentle boil over medium-low heat; boil for 5 minutes. Remove from heat and let cool. Once cooled, blend the mixture in a blender, then strain through a fine-mesh sieve.
2
Pour 2 oz. of the strawberry-rhubarb mixture into a collins glass, add ice to the top, then finish with club soda or tonic.
Ingredients
2 cups strawberries
1 cup chopped (1-in. pieces) rhubarb (use the pink base of rhubarb, well rinsed)
1 cup natural cane sugar
1 cup white balsamic vinegar
6 oz club soda or tonic
Directions
1
Cut the tops off the strawberries and quarter them. Put the strawberries, rhubarb, sugar, and vinegar in a pot with a tight-fitting lid (a lid helps keep all aromatics in the shrub). Bring to a gentle boil over medium-low heat; boil for 5 minutes. Remove from heat and let cool. Once cooled, blend the mixture in a blender, then strain through a fine-mesh sieve.
2
Pour 2 oz. of the strawberry-rhubarb mixture into a collins glass, add ice to the top, then finish with club soda or tonic.
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