Rhubarb-Ginger Shrub

1. 1

   Combine cider vinegar, sugar, and ginger in large pot, and bring to a boil.

2. 2

   Add rhubarb, reduce heat to medium-low, and simmer 5 to 7 minutes, or until rhubarb is tender and falling apart, stirring occasionally.

3. 3

   Cool, then chill.

4. 4

   Line sieve with cheesecloth, and place over large bowl.

5. 5

   Pour rhubarb mixture into sieve, and let drain, pressing to extract all liquid.

6. 6

   Reserve solids for another use.

7. 7

   (They can be turned into chutney.)

8. 8

   Transfer syrup to covered jar, and refrigerate until ready to use.

9. 9

   To serve: Pour 4 to 5 Tbs.

10. 10

    syrup in bottom of glass with ice.

11. 11

    Top with 6 oz.

12. 12

    seltzer or ice water.

13. 13

    Garnish each glass with mint sprig, if using.

* Per serving · 4 servings · Values may vary.

No additional tips available.