Ingredients
- 350 g (about 9 stalks) rhubarb, washed and cut into 10 cm pieces
- 1 cup (360g) honey
- Grated rind of 1 lemon
- ½ cup (125ml) apple cider vinegar
- 1 vanilla bean, split
- 5 cm knob (20g) ginger, peeled
“The sweet yet sour notes in this shrub give an amazing balance of flavours – I’d never heard of vinegar in drinks, but it was tangy and refreshing, with lovely, subtle notes of ginger and honey.” – Chloé Skipp
Serves: Approx 2 Cups (500mL)
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Method
- Preheat the combi-steam oven to steam set at 60°C.
- Place all ingredients into a large vacuum bag and, using a vacuum drawer, extract all the air from the bags and seal them closed.
- Place in the steam oven and cook for 45 minutes – this gently infuses the flavours by cooking the ingredients on a low temperature. Remove from the oven and set aside to cool, before placing in the fridge to chill.
- Using a sieve, strain the ingredients into a large bottle, reserving the rhubarb as a garnish for your next drink.
- To serve, pour 1 nip of rhubarb shrub over ice and top with soda water; garnish with reserved rhubarb. Alternatively, for an alcoholic cocktail, pour 1 nip rhubarb shrub, ½ nip Cointreau and ½ nip spiced whisky over ice; top with soda water.
- Garnish with rhubarb and dehydrated orange slices.
Recipe notes
- A shrub is a base for cocktails and contains fruit, sometimes other botanicals, sugar and vinegar to add an acidic syrup which gives depth and complexity to a cocktail. The shrub can be stored in the fridge for up to 1 month.
Featured appliance
V-ZUG CombiSteam V6000 45 Black Glass Oven 2303200012. Shop the entire V-ZUG range here.
Appliance notes
ous vide cooking in the V-ZUG combi-steam V6000 oven allows for even, gentle cooking, which gives succulent, tender results. The slow cooking gives melt-in-the-mouth textures that are impossible to achieve using traditional cooking methods. Don’t have a vacuum drawer or steamer? Cook this recipe on the lowest temperature on a cooktop for 15-45 minutes until the honey has melted and rhubarb is starting to soften.
This recipe is from Issue 05 of our Winnings Design & Culinary Guide - available for download here.
