Rhubarb Shrub Recipe

Photograph: Autumn Giles

Tart rhubarb practically begs to celebrated in a shrub. Two pounds of rhubarb may seem like a lot, but a large amount is necessary to have a good concentrated rhubarb flavor in the final product. You can use your shrub with seltzer, or mix into a cocktail.

Recipe Facts

Active: 20 mins
Total: 50 mins
Serves: 16 servings
Makes: 2 cups

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  • 2 pounds rhubarb, chopped 1/4 inch thick

  • 1 cup white wine vinegar

  • 1 cup granulated sugar


  1. Combine the rhubarb, white wine vinegar, and granulated sugar in a small saucepan over medium-high heat, stirring as the rhubarb begins to break down.

  2. 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.

  3. Remove from heat and pour into a colander or fine mesh strainer lined with a layer of cheesecloth. Allow the mixture to strain until it stops dripping, about 30 minutes. You can stir the mixture gently once or twice to help it strain, but do not press it through the cheesecloth. Discard the solids.

  4. Pour the resulting syrup into a jar and let cool to room temperature. Store in the refrigerator.

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Nutrition Facts (per serving)
63 Calories
0g Fat
15g Carbs
1g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 63
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Total Sugars 13g
Protein 1g
Vitamin C 5mg 23%
Calcium 50mg 4%
Iron 0mg 1%
Potassium 164mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)