A shrub is a drinking vinegar — a syrup made from fruit, sugar, and vinegar that you mix with sparkling water, soda, or spirits. This one uses two of the most underutilized items in this week's box: red rhubarb and red beets. The result is a deep ruby syrup that's tart, earthy, and just sweet enough. Mixed with sparkling water and a squeeze of Ruby Red grapefruit, it's one of the best non-alcoholic drinks you can make at home.
Ingredients
For the shrub syrup (makes about 1½ cups):
2 stalks red rhubarb, chopped into ½-inch pieces (about 1 cup)
1 small red beet, peeled and grated (about ½ cup)
¾ cup granulated sugar
¾ cup apple cider vinegar
½ cup water
1 strip Ruby Red grapefruit peel (no white pith)
To serve:
Sparkling water or club soda
Fresh Ruby Red grapefruit juice
Ice
Fresh mint (optional)
Instructions
1. Make the shrub base. Combine the rhubarb, grated beet, sugar, and water in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer. Cook for 10–12 minutes, stirring occasionally, until the rhubarb has completely broken down and the liquid is a deep ruby-red. The beet adds color and earthiness without overwhelming the rhubarb's tartness.
2. Add the vinegar and citrus. Remove from heat and stir in the apple cider vinegar and the grapefruit peel. Let steep for 15 minutes — the peel adds a floral, slightly bitter note that balances the sweetness. Taste and adjust: if it's too sweet, add a splash more vinegar; if too tart, add a teaspoon of sugar.
3. Strain and cool. Pour through a fine-mesh strainer into a clean jar, pressing on the solids to extract all the liquid. Discard the solids. Let cool completely, then refrigerate. The shrub keeps for up to 3 weeks in the fridge and actually improves after a day or two as the flavors meld.
4. Mix your drink. Fill a glass with ice. Add 2–3 tablespoons of shrub syrup (adjust to taste — it's concentrated). Top with sparkling water and a squeeze of fresh Ruby Red grapefruit juice. Stir gently and garnish with a mint sprig and a thin slice of grapefruit.
Make it a cocktail
This shrub is excellent with spirits. Try 1½ oz of bourbon or rye whiskey with 2 tablespoons of shrub and sparkling water — the earthiness of the beet plays beautifully with the oak in the whiskey. Or use gin for something more floral and botanical.
Notes
A note on rhubarb safety: always remove the leaves before cooking — they contain oxalic acid and are toxic. The stalks are completely safe and are what give this shrub its signature tartness. Red stalks will give you a brighter color; green stalks taste the same but produce a more muted hue.
The grated beet is the secret ingredient here. It deepens the color from pink to a jewel-toned ruby and adds a subtle earthiness that makes the shrub taste more complex. You won't taste "beet" — just a richer, more interesting tartness.
Farms in this recipe: Down River Farm (red rhubarb), Knapp Family Farms (red and gold beets), San Gabriel Ranch (Ruby Red grapefruit).
