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
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