I sipped on this lovely cocktail at Hay Day Farms on Bainbridge Island and it had a lasting impression so I wanted to share it with you. It’s refreshing pretty in color and not sweet in case you were wondering.

Rhubarb is rich in antioxidants, particularly anthocyanins (which give it its red color) and proanthocyanidins. These antioxidants have anti-bacterial, anti-inflammatory, and anti-cancer properties, which help protect you from many health-related issues such as heart disease, cancer, and diabetes. I must admit I am not a big fan of rhubard but this recipe blew my mind. It wasn’t bitter like I expected it to be.

Homemade infusions are a delicious way of mixing it up when it comes to drinks. This rhubarb and ginger infused gin is super refreshing and simple to make. The bright pink color is stunning and unforgettable.

Pretty Pink Rhubarb Shrub Cocktail

This vibrant rhubarb shrub is sweet, tangy, and beautifully pink. Mix it with sparkling water for a refreshing mocktail or add gin, vodka, or bourbon for a delicious spring or summer cocktail. It also makes a lovely homemade gift.

Print Recipe

Servings: 2 people

Ingredients Method Notes

Ingredients

Ingredients
4 cups fresh rhubarb chopped into ½-inch pieces
1 cup granulated sugar
1 cup apple cider vinegar
½ cup champagne vinegar or white wine vinegar
1 teaspoon vanilla extract optional
Optional Flavor Add-Ins
Choose one or combine:
1- inch piece fresh ginger sliced
Zest of 1 orange
1 cinnamon stick
2 sprigs fresh rosemary
½ teaspoon whole pink peppercorns
1 vanilla bean split

Method

Macerate the Rhubarb
In a large bowl or jar, combine the chopped rhubarb and sugar.
Stir well until coated.
Cover and refrigerate for 24 hours. The sugar will draw out the rhubarb juices and create a bright pink syrup.
Strain
Pour the mixture through a fine-mesh sieve into a saucepan, pressing gently on the fruit to extract all the juice.
Discard the solids (or save them to spoon over yogurt or oatmeal).
Heat
Add the apple cider vinegar and champagne vinegar to the saucepan.
If using any optional flavorings, add them now.
Bring to a gentle simmer over medium heat for 5–10 minutes. Do not boil.
Remove from the heat and let cool completely.
If you added spices or herbs, strain them out before bottling.
Bottle
Pour the shrub into a clean glass bottle or jar.
Refrigerate for at least 24 hours before using to allow the flavors to mellow.

Notes

How to Serve

Sparkling Rhubarb Spritzer

2 ounces rhubarb shrub
6 ounces sparkling water
Ice
Lemon or lime wedge

Rhubarb Gin Fizz

2 ounces gin
1 ounce rhubarb shrub
Club soda
Ice
Garnish with a lemon twist

Rosé Rhubarb Spritz

1 ounce rhubarb shrub
Chilled rosé wine
Splash of sparkling water

Bourbon Rhubarb Smash

2 ounces bourbon
1 ounce rhubarb shrub
Ice
Fresh mint

Gal Pal Tips

The pinker your rhubarb, the brighter your shrub will be.
Champagne vinegar creates a lighter, more delicate flavor, while apple cider vinegar adds warmth and depth.
Taste after a day or two. If you’d like it sweeter, stir in a little extra simple syrup or honey.

Storage

Store the shrub in a sealed glass bottle in the refrigerator for up to 2 months.

Gal Pal Tip

Serve your rhubarb shrub in a tall glass filled with crushed ice, sparkling water, fresh strawberries, and a sprig of mint. It’s a refreshing, garden-inspired drink that’s as beautiful as it is delicious. 🌸💕🍓

For more scrumptious cocktail recipes see below
For my friend Wendy Woo’s White Linen Cocktail.
Infused Rosemary Vodka Cocktail
Showy and festive Empress Classic Blue Cocktail

Pink Rhubarb Shrub Cocktail