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
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.