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Bite Of Minnesota: Rhubarb Shrub

Rhubarb Shrub

Have you jumped on the sparkling water bandwagon yet? It feels like a silly question because sparkling water is not new to us in the Midwest. I remember drinking Mendota Springs sparkling water back when I was a kid. It was so popular among my aunts that I actually thought it was beer or some sort of adult beverage. When they finally offered me a can from the cabin fridge, I quickly realized that it was water, nothing "adult" about it but I sure did feel like an adult drinking it!

Rhubarb Shrub - Crystal Grobe
(credit: Crystal Grobe)

Fast forward 30 years and LaCroix has started to dominate the home and office fridges of those seeking a refreshing beverage without sugar or artificial sweeteners. I could barely contain my excitement when Whole Foods started carrying the LaCola flavor that I had only seen in Chicago. Of course I bought a few packs to share with friends and family and started spreading the word.

While I enjoy all of the flavors, my favorite is the pure unflavored version and I regularly drink it over ice with a sprinkle of sea salt and a whole lot of lemon juice. It's my drink. It makes me very happy. About a month ago I was looking to switch things up and have a non-alcoholic option ready for the 4th of July holiday and experimented with shrubs, a vinegar based simple syrup brewed with fresh fruit. I tried a few different fruits like strawberries, blueberries and rhubarb and found that rhubarb was the winner of the bunch, especially if you like tart flavors like I do. Mix a little of the shrub with sparkling water, serve over ice and you're ready to go with your cold, refreshing and flavorful beverage.

Making this drink takes a couple of days so if you want it ready in time for the 4th, get some rhubarb and start the process! Here's what you do:

Rhubarb Shrub
(makes 8 drinks)
1 lb rhubarb*, trimmed and chopped
1/2 cup white granulated sugar
1/2 cup apple cider vinegar
4 cans unflavored LaCroix sparkling water
Basil or mint leaves for garnish

In a medium bowl, add rhubarb and sugar. Stir to combine, cover, and place in the refrigerator. Stir over the next two days to make sure the sugar fully dissolves and lightly press on the rhubarb to release juices. On the 3rd day, strain the mixture into a serving container, add apple cider vinegar and you're ready to go! To serve, fill a glass with ice, add one ounce of the rhubarb shrub and top with 4-6 ounces of sparkling water. Garnish with basil or mint leaves and enjoy!

*this recipe can easily be doubled and made with strawberries instead of rhubarb

Disclosure: I was contacted by LaCroix to use their product in a recipe and given free coupons. I have not yet used those coupons because I currently have a large stock of LaCroix in my pantry and had already planned a beverage post for the 4th of July holiday.

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