Rhubarb and Ginger Shrub - Cuisine Magazine - From New Zealand to the World
Tart and zingy all at once, this rosy-pink drinking vinegar is the perfect spring celebration. Look out for a good quality, preferably NZ-made raw, unpasteurise
Ingredients
- 500g rhubarb (approx 4-5 big stalks), ends trimmed and stalks finely sliced
- 2 cups unrefined raw sugar
- 1 tablespoon finely grated ginger
- 1 cup good-quality apple cider vinegar
- soda or sparkling mineral water, to serve
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