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Rhubarb and strawberry shrub recipe

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


  • 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

  • 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


  1. 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.
  2. 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

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