Rhubarb and strawberry shrub recipe
Whip up this refreshing mocktail in no time – a lighter option with fresh ginger that still packs a punch. A perfect option when you fancy an alcohol-free beverage to enjoy in the sunny evenings!
See method- Serves 8
- Takes 20 mins plus cooling
- 60 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 100g strawberries, hulled and quartered, plus extra to garnish (optional)
- 125g rhubarb, chopped into 3cm pieces
- 3cm piece fresh ginger (about 20g), sliced
- 125ml agave nectar or honey
- 110ml red wine vinegar
- ice cubes
- low-calorie ginger ale or sparkling water
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Shop ingredientsEach serving contains
- Energy
- 255kJ 60.0kcal
- Fat
- 0g
- Saturates
- 0g
- Sugars
- 3g
- Salt
- 0.0g
of the Reference intake
Carbohydrate 14.5gProtein 0.3gFibre 2.6g
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Method
- Put the strawberries, rhubarb, ginger, agave and vinegar in a saucepan with 110ml water and simmer over a low heat for 15 mins. Strain through a sieve, discarding the leftover fruit, then set the shrub syrup aside to cool.
- Fill a tumbler with ice and pour in 45ml shrub syrup. Top up with ginger ale or sparkling water (about 70ml). Serve with sliced strawberry to decorate, if you like.
- See more Cocktails and Drinks recipe
Freezing and defrosting guidelines
Freeze syrup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
