The rhubarb shrub is not nearly as sweet as the rhubarb simple syrup. I think it might be nice and refreshing in a tall glass of ice topped with sparkling water for a summer cooler.
This is my first nasturtium of the season! I didn't have an orange to make a garnish so I picked this little flower.
Also, click on the link to Terroir and read the menu at Hearth, the dining room. For such a shi shi place, the prices do not seem out of line. But check out their wine list! It is amazing!
River Volga Recipe adapted from Terroir Tribeca, New York
Makes 1 drink
• 3 ounces fruity red wine
• 11⁄2 ounces ruby port
• 1 ounce rhubarb shrub (recipe follows)
• 1 orange twist
Fill a medium wineglass with ice. Add the wine, port and
shrub and stir to combine. Garnish with the orange twist
and serve.
Rhubarb Shrub Recipe adapted from Terroir Tribeca, New York
Makes 1 cup
• 1 cup organic apple cider vinegar
• 1⁄2 cup sugar
1. Wash and dry the rhubarb, discarding any tough end
pieces, and chop it into 2-inch pieces. Place the chopped
rhubarb in a nonreactive container and add the vinegar.
Cover tightly and store in a cool, dark place for five days,
shaking the container each day. By the fifth day, the
vinegar should be cloudy and pink.
2. Strain the vinegar through a sieve and discard the rhubarb.
In a small saucepan, combine the vinegar and sugar over
medium heat and warm to just below boiling. Remove
from the heat and stir until the sugar is completely
dissolved. Refrigerate, covered, for up to a month.
This looks like a great, cool summer drink. Hearth's meatballs were the best I've ever had! I'm excited I've actually been somewhere you mentioned to eat.
ReplyDeleteThis does sound like a perfect way to use that lingering rhubarb.
ReplyDeleteLove that photo, so poetic!
ReplyDeleteDon't think I will try it anytime soon unfortunately, but maybe I will get lucky and meet someone with a rhubarb syrup in their cupboard!
This is a lovely summer drink. I love the creativity of using rhubarb and your flower, that is really nice. We just need a terrace overlooking the beach :-)
ReplyDeleteWell Sarah< you did Terroir's recipe proud. I have a whole new class of drinks to try thanks to shrubs. The photo is so mouthwatering and honestly, I think that nasturtium is perfect in that dark red wine. I just saw a recipe for pickled nasturtiums in a 1919 cookbook... they replaced capers in things back when capers were exotic. ANother fun thing to try in the garden. You must be having so much fun!!!
ReplyDeleteI keep meaning to try some fruity summer drinks!
ReplyDeleteI don't know why but I have such a thing for drinks that are garnished! It's the extra little touch that makes me think it's got to be just perfect. Thanks for sharing!
ReplyDeleteSarah> I was envious of you in NYC and being able to go to the Hearth. It sounds wonderful without being intimidating. When/if I return, I will search it out.
ReplyDeleteValli> yet another way to use it up!
Joumana> I keep teasing you with all these rhubarb recipes. Sorry!
Velva> aah, the beach, yes!
Deana> shrubs are interesting, aren't they?
Pam> do it before summer is over!
serendipity> thanks! me, too.
Great picture! and Sangria is so perfect for a summer drink to serve to your guests.Why not with rhubarb?
ReplyDeleteRita
This is a most intriguing recipe. It sounds very refreshing and I love the nasturtium you put in it. ;)
ReplyDeleteThank you for popping over. I was looking at your Canada day pictures and got a chuckle from the one of the girl snuggled up to the cow. Very sweet indeed. Hope you had a wonderful holiday.
Hugs! =D
~Kellie
That drink looks beautiful & the nasturtium flower is the perfect garnish for it! I just signed up to follow your fabulous blog - stop by and visit me at www.stephaniesavorsthemoment.com. I look forward to your next post - cheers!
ReplyDelete