Rhubarb and Ginger Shrub

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I’m not part of the camp that believes in guzzling apple cider vinegar every day, but used here, it adds gentle tang and depth. Apple cider vinegar can support digestion and gives this shrub a subtle lift without the need for sugary, processed cordials. Combined with sharp rhubarb and warming ginger, it creates a refreshing drink with a soft pink hue — elegantly fruity, bright, slightly sweet which provides flavour that doesn't have to be loud or sugary to be satisfying.

Makes: About 500 ml concentrate

Ingredients:

• 300 g rhubarb, chopped into 1–2 cm pieces

• 3 tbsp honey, adjust to taste (add more if it is too sharp)

• 35g fresh ginger, peeled and grated

• 150 ml apple cider vinegar

• Zest and juice of 1 lemon

Method:

1. Cook the rhubarb

   • Place rhubarb and ginger in a medium saucepan with 200 ml water.

   • Cook gently for 10–12 minutes until the rhubarb softens and releases juices.

2. Add honey and vinegar

   • Remove from heat, stir in honey while still warm (this helps it dissolve), then add the vinegar, lemon juice, and zest.

3. Infuse

   • Transfer to a clean jar, cover, and let it sit in the fridge for 24–48 hours to let flavours macerate.

4. Strain

   • Strain through a muslin cloth into a clean bottle (a clean tea towel also works), squeeze gently to extract all the liquid. Keep the solids to serve with yoghurt or on your oats.

5. Serve

   • Mix 3-4 tbsp of shrub with sparkling water or soda. Adjust to taste.

   • Pour into a pretty glass filled with ice and garnish with fresh mint.

   • Keeps in the fridge for up to 2 weeks.

Tips with Honey:

• Use a mild honey (like acacia or orange blossom) if you want the rhubarb flavour to shine.

• If the shrub is too tart after infusion, you can stir in an extra teaspoon of honey at the end.

• If you would like to emphasise the colour and add a touch more sweetness you could swap a tablespoon of honey for a tablespoon of grenadine.

  Tips for the seasons:

• Adapt the fruit to suit the season — strawberries and vanilla in summer, blackberry and apple in autumn, and winter berries paired with warming spices like cinnamon in winter.