Keep me on my toes

This post started as one thing and now has turned into something else entirely, but that’s how things go sometimes, isn’t it? I was going to write about potato salad, but fate intervened in the form of a mobile half-moon, and now I am going to tell you about rhubarb shrub (the drinking vinegar, not a bush.)

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Half-moon has been cruising around for a little while now, but he’s really gotten interested in everything lately and has a certain hankering for the cat food bowl, beer bottles, kitchen cabinets, the contents of the blender, dresser drawers and dirt. Now for a montage.

So this morning when I had my back turned, half-moon happened upon a bottle of fancy club soda and by the time I got to him, he had somehow managed to partially open it. Not wanting it to go to waste, my mind worked quickly (not something that happens much lately)… I have rhubarb!* I have vinegar! There is ice in the freezer!

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And that’s how I ended up typing one-handed, listening to this much-needed spring rain, and sipping a delicious and refreshing rhubarb shrub and club soda. If I didn’t have yoga later, you can bet there would be some booze in it.

*All credit goes to my friend Allison, whose wonderful neighbor, Tom, gave me the rhubarb last weekend and Allison for suggesting I make a shrub out of it.

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Rhubarb Shrub

Ingredients:

5 or 6 large rhubarb stalks, cut into bite-sized pieces
1 cup apple cider vinegar
1/2 cup (organic) sugar

Directions:

Place rhubarb, vinegar and sugar in a medium-sized sauce pan and cook over medium heat, stirring a bit, until it comes to a boil. Reduce heat to low and cook for 20-30 minutes. Using a fine mesh strainer, strain the liquid into a bowl and allow to sit for about 30 minutes to make sure you get all the liquid. (I plan on saving the rhubarb mixture to mix into yogurt. Editor’s note: Don’t do this- super vinegar-y rhubarb mush does not taste good in yogurt.) Mix the liquid (the shrub!) with club soda, or club soda with a splash of gin or vodka. Serve over ice and enjoy! Keep the leftover shrub in the fridge for up to a week or so.
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I hope something is keeping you on your toes these days… you never know what unexpected good things might come from it.

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Author: erica banks krug

I live in Wisconsin. I love cooking, eating kale, taking photographs, road trips and the Packers. I used to ride a ski lift to work. Now I work as a substitute teacher. But I dream of being able to call myself a "writer." You have to start somewhere....

5 thoughts on “Keep me on my toes”

  1. Oh this is a fantastic idea. I can probably drink more of these than the rhubarb margaritas. Likely a whole lot better for my body too!

      1. I did! Four versions to get it right. It was certainly the most difficult recipe testing I’ve ever done 😉 Sharing the recipe this weekend!

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