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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