Beetroot and Rhubarb Shrub

Ingredients

  • 300g Beetroot

  • 200g Poached rhubarb

  • 500g Caster sugar

  • 500g Cider vinegar

  • 1 Tbsp. Balsamic vinegar

  • 1/2 Tsp. Sea salt

  • 1 Tsp. Whole black peppercorns

Equipment

  • Large bowl

  • Potato masher

  • Muslin cloth

  • Jar or bottle (sterilised)

Method

  • Peel, cube and poach the beetroots (alternatively purchase pre-cooked beetroot and save the juices).

  • Place the poached beetroot and rhubarb in a bowl and lightly crush with a potato masher to start extracting the juices.

  • Pour the sugar over and stir.

  • Cover the bowl with cling film and place in the fridge for 48 hours, stirring every 12 hours to dissolve all the sugar.

  • When ready the fruit should be swimming in a glistening syrup; drain the syrup and save the fruit for a dessert if desired.

  • Pass the syrup through muslin cloth or a very fine sieve into a sterilised jar or bottle.

  • Stir the vinegar, sea salt, and peppercorns into strained the syrup using a sterilised spoon.

  • Cover and leave for at least 72 hours before tasting.

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Fennel Syrup