Rhubarb Ginger-Mint Lime Shrub– makes 1 quart

Adapted and Inspired by Sunset Magazine

1 c. thinly slice fresh ginger, peel or scrap off outer skin

1 c. packed fresh mint leaves

2 c. fresh rhubarb, chopped

1 3/4 c.  unfiltered apple cider vinegar, I used Bragg’s

1 c. freshly squeezed lime juice

1 c. raw sugar, I used sucant (sucant is dried raw sugar cane)


1. Mix ginger, mint and rhubarb in a clean 1-qt. canning mason jar, bruise (muddle) this mixture with a wooden spoon. Add vinegar. Place lid on the jar and shake vigorously! Take lid off and push the fruit and mint down into the vinegar to make sure it is fully submerged (this is important to make sure bacteria doesn’t start growing on it). Replace lid with a piece of cheesecloth (so air can get in and help it start to ferment) and secure it with a rubber band. Leave it at room temperature about 12 hours.

2. Discard cheesecloth. Place lid and ring on the jar and secure tightly.

Day 2-5: Shake vigorously a couple of times a day

Day 5: Strain the mixture and discard mint, return the other solids and liquor back to the jar

Day 5-9: Shake vigorously a couple of times a day

Day 10: Strain again, return liquid to the jar and add lime juice and sugar, cover with lid and shake until sugar dissolves.

Chill for 7 days for flavors to meld, give it a good shake every day to make sure sugar is dissolved. (Use, or chill for up to 4 months, it will get more syrupy with time.) DRINK!

To make a drink :


1 parts Rhubarb Ginger-Mint Lime Shrub

5 parts sparkling water or soda of choice

ice, fresh mint, garnish and squeeze of fresh lime

Mix all together in a glass. DRINK!


1 parts Rhubarb Ginger-Mint Lime Shrub

1 parts vodka, whiskey or gin

6 parts sparkling water or tonic

ice, fresh mint and garnish and squeeze of fresh lime

Mix all together in a glass. DRINK!

Side note: My sweetie likes this drink but needs it to be a tad bit sweeter, if this is the case for you then make a honey simple syrup to add to your drinks. Honey Simple Syrup- 1/2 c. local honey, 1/2 c. water, simmer together until mixed well. Let cool, pour into a glass jar and place in the fridge to use for your cocktails.


I had no idea about drinking vinegars until last summer when Edible Wasatch had a recipe for one in their summer issue! Then just about a month ago I was gifted two from my sister from another mother, Chantelle. They are from flavored drinking vinegars from Pok Pok in Portland but you can buy them here locally at Harmon’s, Caputo’s and Liberty Heights Fresh. My mind was blown! They made such a fantastic cocktail and I love the slightly sour taste, for a kid who used to drink pickle juice I was in heaven.

So naturally I had to try making my own, shrubs are super easy and what fun new way to use rhubarb or any seasonal fruit of your choosing. Now that the Downtown SLC Farmers Market is in full effect rhubarb will be available. My favorite thing about this recipe is that you can change-up the fruit with the seasons so you can make shrubs all summer, plus these drinks are kid and adult friendly, BONUS!

Here is and interesting article I found on shrubs, ENJOY!