Rhubarb & Ginger Shrub

Posted by in Fermenting .

This recipe is from an original collection of shrubs penned by Joseph Fowler.
We believe that the collection dates from the mid 1920's... we've tweaked it a little for you.
Shrubs are a concentrated fruit essence and were made to ensure large harvests of fruit were not wasted. They are ideal for using over-ripe or blemished fruit that isn't bottled.
Shrubs are really versatile and can be used as a cordial topped up with fizzy water, used in cocktails, as a glaze in cooking or wherever you need a fruity sharpness to add flavour and complexity.
The beauty of shrubs is that they aren't sweet and are delightfully crisp.
 

Rhubarb & Ginger Shrub
1.2 kg Rhubarb 
500 mL Raw Honey or Organic Maple Syrup
500 mL naturally fermented apple cider (or other) vinegar
5 cm piece of fresh ginger finely chopped or grated


Wash & dry rhubarb and cut into 10 cm lengths. Place on an oven proof tray and drizzle with a little maple syrup or honey, toss well to coat.

Bake in oven at 180 degrees C for 20 minutes or until softened.

Add rhubarb to Fowlers Maslin Preserving pan along with honey and ginger and simmer gently until well combined and honey (if using) is dissolved..
Allow to cool, then add vinegar and stir well.
Once vinegar is combined with the cooled fruit mix, pour into a clean, sterilised #65 Bottle. Fit with Fowlers Fermenting lid and fermenting airlock. Add water to the airlock.
Allow to ferment for 2-5 days at room temperature, tasting each day.
Once you are satisfied with the flavour ...

Bottle in Fowlers Bottling kit by removing airlock and fitting ring lid (s/s) and clip. Process for 60 minutes in Simple Natural Preserving Kit or refrigerate and consume within 4-6 weeks.

Vintage Fowlers # 65 Bottles are available from the Fowlers Kitchen and our fermenting Lids and airlocks on-line.

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