Ingredients

The following ingredients have 1 Servings
  • 2 pounds rhubarb (chopped 1/4 inch thick)
  • 1 cup apple cider vinegar
  • 1 cup granulated sugar
  • 1 1/2 oz Licor 43
  • 3/4 oz Rhubarb Shrub
  • 1/2 oz Fresh Strawberry Juice
  • 1/2 oz Fresh Lime Juice
  • Club Soda (I used Perrier Lime Sparkling Water)
  • Strawberry for garnish

Instruction

  • To Make the Rhubarb Shrub
  • Combine the rhubarb, apple cider vinegar, and granulated sugar in a small saucepan over medium-high heat, stirring as the rhubarb begins to break down.
  • Bring to boil and then educe 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. 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.
  • To Make the Cocktail
  • Combine the Licor 43, rhubarb shrub, strawberry juice, and lime juice in a cocktail shaker and shake lightly. Strain into a highball glass over ice. Top with club soda, garnish with a whole strawberry and serve with a straw.