Make a Strawberry 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 a sieve, pressing on solids to release liquid.

Mix 4 parts fruit syrup to 1 part vinegar. Store in the refrigerator.

About the Chef

Jonathan Bardzik is a DC–based storyteller, cook and author. He is self-taught and inspired by the fresh produce he enjoyed from his family’s garden and now finds at DC’s wonderful farm markets, where he gives weekly demos throughout most of the year. His new book, Seasons to Taste: Farm-fresh Joy for Kitchen and Table, is a four-season look at farm- and garden-fresh food and the people we share it with. It follows his first book, Simple Summer: A recipe for cooking and entertaining with ease. Jonathan’s books and original recipes can be found at JonathanBardzik.com, along with a calendar of his live appearances.