By Jonathan Bardzik, Photos by Space Division. From the EdibleDC Spring 2016 Issue.
Strawberry Rhubarb Shrub
There are so many ways to use this tart syrup. I like a ratio of 3 tablespoons to ½ cup sparkling water for a light, refreshing drink. Or try muddling some mint and mix the shrub with rum or vodka and a splash of bitters. You just made your new favorite spring drink! Makes 3–4 cups syrup.
1 cup sugar
1 cup water
4 cups strawberries, hulled and halved
4 cups chopped rhubarb stalks, cut in 1-inch pieces
½ teaspoon black peppercorns
Vinegar—this is the fun part! (See tip)
Mix sugar and water in a 3-quart saucepan over medium-high heat. Bring to a simmer and stir until sugar is dissolved. Add rhubarb, strawberries and peppercorns. Stir occasionally as fruit releases liquid and returns to a simmer. Cook for 15 minutes. Cool and strain through … Read More