Despite all of the differing viewpoints on diet these days, one thing that many of us tend to agree on is that eating seasonally and locally is a good thing. Oh yeah, and we should all eat more vegetables.
Enter rhubarb. With its tart, bitter stalks, it’s a classic Canadian springtime fave. And while it may be most famous for its delicious contributions to pie, its magenta stalks actually have a lot more to offer.
Macerate this vegetable (yes, vegetable) with a little vinegar and sugar (it’s called happy hour for a reason) and you’ve got yourself a shrub. In our version, its rhubarb-y essence gets concentrated into a tart syrup that will keep in your fridge far longer than the fresh stalks, making springtime—and your efforts to eat locally—last a little longer too.
And did we mention that rhubarb boasts more Vitamin C than spinach? Getting more vegetables into your diet has never been so fun.
It may look like quite a few steps, but fear not, the following steps are simple and require very little time.
Rhubarb Ginger Shrub Cocktail