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Rhubarb and Ginger Shrub Drinking Vinegar [Vegan, Gluten-Free]

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Many of you may have heard of shrubs popping up at trendy bars and cocktail lounges and wondered, 'What the heck is a shrub?' A shrub is a drinking vinegar; it's an age-old method of preserving your fruits and vegetables. This particular shrub uses the tangy sourness of rhubarb and the perfumed spice of ginger to create a shrub that has hints of honey, a slight tang of vinegar, and is incredibly drinkable. You can enjoy it as is or cut it with a bit of soda water or tap water.

Rhubarb and Ginger Shrub Drinking Vinegar [Vegan, Gluten-Free]




  • 1 cup chopped rhubarb
  • 2 tablespoons freshly grated or minced ginger
  • 1 cup apple cider vinegar
  • 1/4 cup maple syrup


  1. Add the chopped rhubarb and ginger to a clean pint jar.
  2. Add the vinegar and maple syrup. Stir the mixture well.
  3. Put a small square of parchment paper over the top of the jar and then cap the lid. The parchment will prevent the vinegar from breaking down the metal of the lid.
  4. Let the jar macerate (infuse) in the refrigerator for one week. Try to shake up the jar about once a day for a better infusion.
  5. After at least a week, strain the rhubarb and ginger from the vinegar mixture using a fine mesh strainer. Press out as much of the liquid as possible. If you have cheesecloth, putting a square of it over the strainer and then squeezing the rhubarb in your hands in the cheesecloth ball to finish straining will help to get all the liquid out.
  6. After, you can drink it straight away or pour the liquids back into the jar and store in the refrigerator for up to a couple months.


The amounts of ingredients here are part of the base recipe for fruit and herb shrubs, so if you’d like to experiment with other flavor combinations, choose any other fruits and herbs/spices to use in the same amounts. There are also several methods of macerating the fruit, which will yield slightly different flavor profiles. Here is a good video, if you’re interested in exploring.





My name is Rebecca and I live in the Willamette Valley of western Oregon. After spending my childhood summers picking green beans and never-ending ground cherries in my mother’s vegetable patch and then learning my around the kitchen, I have been dedicated to good food and the story and people behind it. I’m drawn to eating foods that are deliciously healthy, locally-sourced, simple, and seasonal. In addition to cooking and blogging, I am a runner, writer, gardener, educator, and nutrition enthusiast. On my blog, Eggplant and Olive, I share life lessons to fuel my literary calling and plant-based meals that are always gluten and dairy-free.



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