Sparkling Rhubarb Shrub

Yield 4 drinks



  1. Place rhubarb and sugar into a bowl and toss well to combine. Using a muddler or potato masher, grind it all together. This helps speed the maceration process along. Cover and place in the fridge for about 3 days.
  2. After 3 days, remove the mixture from the fridge and strain the liquid through a fine mesh sieve. If there's any leftover sugar on the rhubarb solids, just place a second bowl under the strainer and pour the liquid back over the rhubarb to get all the sugar remnants. You may want to squeeze/press on the rhubarb to ensure all the liquid is extracted.
  3. Pour liquid into a dry, clean mason jar and add vinegar. Cover and shake vigorously to combine. Place in the fridge for 1 week to allow the flavours to mingle. Shake occasionally.
  4. After a week, pour 1-2 shots of good quality tequila into a glass along with 1 shot of rhubarb shrub. Fill the glass with ice and top with soda water. Serve with a wedge of lime, some fresh mint or rhubarb stalk.
  5. Drink.


Save the rhubarb solids! I slather them on French toast or over granola come the weekend.

Recipe by She Eats at