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.
- 2 pounds rhubarb, chopped 1/4 inch thick
- 1 cup white wine vinegar
- 1 cup granulated sugar
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.
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 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.
Pour the resulting syrup into a jar and let cool to room temperature. Store in the refrigerator.