Basil rhubarb shrub
Drinks / Summer / Ayngelina / Serves: 30

2 cups rhubarb, about 230g
12 basil leaves
2 cups white granulated sugar
1.5 – 2 cups red wine vinegar


Makes 750ml.

Chop rhubarb and place in bowl with basil.
Toss with granulated sugar.
Put it fridge for 3–4 days, stirring it twice daily.
Strain mixture into a large measuring cup or bowl.
I left mine on counter for an hour to strain.
Discard rhubarb and mix in an equal amount of vinegar.
I had 3/4 cup liquid so I added 3/4 cup vinegar. But you could add as much as 1 cup or more.
Pour into sanitized jar and place in fridge.