Preserving the season comes in many forms. This shrub is a great way to enjoy fruit months after the season has passed. and who doesn't like a flavored drink or a cocktail? You can also use a shrub to add depth to any fruit salad.
For the recipe:
- 470 grams of mix rhubarb and strawberry
- 150 grams sugar
- 175 ml vinegar
- 10 mint leaves
Wash and cut the rhubarb and strawberries into 1 inch pieces, then combine with the sugar and mint leaves.
Macerate overnight and add the vinegar.
At this point you can let the mixture sit for several days or weeks in the refrigerator, depending on your taste preference, before straining the fruit out.
Strain the solids out, gently pressing to collect the shrub.
Bottle and keep refrigerated up to 3 months.