Rhubarb Shrub

I once wrote a piece for BA about rhubarb shrub and it was a real hit, because people love rhubarb and they love shrubs! This versatile ingredient is great for mocktails and shandies as well as punches and fixes.

INGREDIENTS

400g rhubarb, roughly chopped
300g white sugar
Scant ¾ teaspoon kosher salt
1⅓ cups red wine vinegar

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Yield: 1 cup

Combine rhubarb, sugar, and salt in a nonreactive container with a lid. Allow to sit at room temp for at least 24 hours, agitating occasionally by shaking container. Add the vinegar and stir/agitate until sugar is totally dissolved. If possible, allow rhubarb to sit in shrub for another 24 hours before straining out solids.