A great component for cocktails. I’m going to explain what I did rather than write out the recipe because it’s sort of confusing.
1. To make rhubarb syrup, I followed this recipe.
2. To make strawberry syrup, I followed this recipe.
I combined the two syrups to make strawberry rhubarb syrup.
To make the shrub, I mixed 1 cup syrup (there was about a cup leftover) and 1 cup cider vinegar and allowed to mellow in the fridge for at least a week.
I’m using the shrub this weekend in Aperol spritzes.