• Liz Talley - Urban Graze

Rhubarb Mint Shrub and Spread

Light and refreshing!

3 c. chopped rhubarb

3/4 c. organic, cane sugar

1/2 c. water

1/4 c. snipped mint leaves, tightly packed

Cook rhubarb, sugar and water together in medium saucepan for about 10-15 minutes, or until the rhubarb is very soft.

Stir in the mint leaves, remove from stove, and allow to cool.

Strain liquid into a jar through a sieve, and refrigerate for up to a week.

When ready to serve, pour 1/4 c. into a glass with ice and add 6-8 oz. of sparkling water (adjust to your taste). Garnish with mint leaves if desired.

Reserved solids can be used as a spread on toast, served alongside cheese with crackers, or for dessert- warmed and topped with whipped cream, or thinned with a little water and poured over ice cream or pound cake.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©



Recent Posts

See All

Black Radish Chips

Scary fun and delicious chips if you have some larger sized black radishes- should be about 2" in diameter. Radishes mellow when they're cooked, so these chips won't be too spicy. To make chips with

Layered Greek Dip

The classic version of this refreshing appetizer has a layer of seasoned cream cheese on the bottom, then is topped with hummus and veggies. This is a lightened variation, I've replaced the cream che

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now