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Rhubarb and strawberry shrub recipe

8 ratings

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
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

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

Each serving contains

Energy
255kj
60kcal 3%
Fat
0g 0%
Saturates
0g 0%
Sugars
3g 3%
Salt
trace 0%

of the reference intake
Carbohydrate 14.5g Protein 0.3g Fibre 2.6g

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.

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.

See more Cocktails and Drinks recipe