Rhubarb and mint shrub
Drinks / Summer / Ayngelina / Serves: 20

2 cups rhubarb, finely sliced (230gm)
12 mint leaves
2 cups white granulated sugar
1½ cups red wine vinegar


The mint can be replaced with basil leaves. The general accepted starting point is a 1-1-1 ratio: equal parts of sugar, fruit and vinegar.



Chop rhubarb and place in bowl with mint.
Toss with granulated sugar.
Put it fridge for 3–4 days, stirring it twice daily.

Strain mixture into a large measuring cup or bowl, leaving for an hour to drain.
Discard rhubarb and mix in vinegar.
Pour into sanitized bottle and refrigerate.