Recipe for: Rhubarb shrub with lemon balm - photo 1
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Recipe for: Rhubarb shrub with lemon balm

Drinks Plant-based cuisine 1500 min Easy 19 wyświetleń ~45.00 PLN * - (0)
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Description

Refreshing rhubarb shrub with lemon balm is a concentrated vinegar-fruit syrup with a light pink color, perfect for spring days. It combines the tartness of rhubarb and the vibrant, citrusy note of lemon balm with a delicate sweetness, creating a complex, fresh flavor. Serve diluted with sparkling water as a drink, add to alcoholic cocktails, or use as a base for dressings. Aesthetically pleasing in a glass with ice, a sprig of lemon balm, and a slice of rhubarb — it looks light and spring-like, great for a terrace or picnic.

Ingredients Used

Ingredients (7)

Servings:
6
  • Rhubarb 600 g
  • Sugar 300 g
  • Water 300 ml
  • Apple cider vinegar 200 ml
  • Lemon balm 30 g
  • ✨ Opcjonalne
  • Sparkling water 1000 ml
  • Honey 60 ml
💰 Szacowany koszt dania: ~45.00 PLN (7.50 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the rhubarb under cold running water, and dry it with a paper towel. Cut off the leaves (they are toxic in larger amounts) and the tough ends. Peel only if the skin is very fibrous — usually, a gentle wipe is enough. Cut the rhubarb into pieces 2-3 cm long, and place them on a cutting board.

Ingredients: Rhubarb
Use a sharp knife and a stable cutting board. Work quickly so the rhubarb doesn't become watery. If you have a kitchen scale, weigh out 600 g of chopped rhubarb.

Rhubarb syrup

2

In a medium pot, pour in 300 ml of water, add 300 g of sugar, and heat over medium heat, stirring with a wooden spoon until the sugar dissolves. When the syrup starts to gently boil, add the chopped rhubarb. Reduce the heat and simmer for 8-10 minutes, stirring occasionally — the rhubarb should break down and release juice. Cook until most of the fruit becomes soft and the liquid thickens slightly; test: a spoon should be coated with syrup.

Ingredients: Rhubarb, Sugar, Water
Use a 2-3 l pot to avoid boiling over. Stir with a wooden spoon and skim off the foam with a slotted spoon. Do not boil too vigorously - excessive evaporation will make the syrup too thick and lose its fresh aroma.
3

Remove the pot from the heat and let it cool for 10-15 minutes. Prepare a fine sieve or cheesecloth and a large bowl. Pour the contents of the pot through the sieve, gently pressing with the back of a spoon or spatula to extract all the juice — do not rub through the sieve, just press evenly. The resulting liquid is rhubarb concentrate.

Ingredients: Rhubarb, Sugar
Use a silicone or wooden spatula to avoid piercing the sieve. If you want a clear shrub, strain it additionally through fine cheesecloth. Weigh or measure the volume of the syrup — there should be about 350-500 ml left depending on evaporation.

Maceration of lemon balm and mixing

4

Tear the lemon balm leaves in your hands or lightly crush them in a mortar to release the essential oils. To the cooled rhubarb syrup, add 200 ml of apple cider vinegar and toss in the crushed lemon balm leaves. Mix thoroughly with a spatula, taste: the shrub should be distinctly tangy and slightly sweet. If the syrup is very sweet, add an additional 1-2 tablespoons (15-30 ml) of vinegar; if too sour, you can add 1-2 tablespoons of honey (optional).

Ingredients: Apple cider vinegar, lemon balm, Honey, Rhubarb
Use a clean jar with a wide opening or a glass mixing bowl. Mix thoroughly but gently — do not chop the leaves. If you don't have a mortar, crush the leaves with a rolling pin in a plastic bag.

Marinade

5

Pour the mixture into a clean, preferably sterilized jar and seal it tightly. Place it in the refrigerator for 24 to 48 hours, gently shaking the jar from time to time (e.g., once a day) to allow the flavors to meld. After 24-48 hours, strain the shrub through a fine sieve or cheesecloth, pressing the leaves to obtain a clear concentrate.

Ingredients: lemon balm, Rhubarb, Apple cider vinegar
Sterilize the jar and lid by pouring hot water over them or placing them in the oven for 10 minutes at 100°C. Patience is key — the longer it sits, the milder and more balanced the flavor.

Serving

6

Pour 30-50 ml of the prepared shrub into glasses filled with ice (adjust according to your preferred intensity), top up with 150-200 ml of sparkling water and gently stir with a spoon. Garnish with a sprig of lemon balm and a thin slice of rhubarb. The taste should be fresh, slightly tangy with a herbal undertone of lemon balm.

Ingredients: Sparkling water, lemon balm, Rhubarb
Use highball glasses. For the alcoholic version, add 30-50 ml of gin or vodka before pouring in the sparkling water. Additionally, you can add honey to taste if you prefer a sweeter drink.

Storage and Use

7

Store the finished, strained shrub in a tightly sealed jar in the refrigerator. It can be used for 6-8 weeks — vinegar preserves it, but the freshness of the aroma decreases over time. Shrub also works great as an ingredient in salad dressings, marinades for meat, or as a base for cocktails.

Ingredients: Apple cider vinegar, Rhubarb
Always use a clean spoon for scooping to extend shelf life. If the shrub loses clarity or has an unpleasant smell, throw it away.

Fun Fact

💡

Shrub is a traditional English-American method of preserving fruits in vinegar with added sugar - in Europe, it has been popular as a way to extend the fruit season since the 17th century. In Poland, shrub fits perfectly into the spring trend of herbs and tart fruits.

Best for

piknik wiosenny przyjęcie na tarasie wielkanocne śniadanie

Tips

🍽️ Serving

Serve well chilled. For a more intense aroma, use a larger amount of lemon balm in the macerate. For cocktails, mix the shrub with gin and a splash of fresh lemon juice. As a non-alcoholic option, it's excellent with lime and a few drops of bitters.

🥡 Storage

Store in the refrigerator in a dark jar for 6-8 weeks. To extend shelf life, use sterile containers and thoroughly dry the lid. Do not freeze - the texture may deteriorate after thawing. Before longer storage, remove any leftover leaves.

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