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

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, unpasteurised apple cider vinegar with the ‘mother’ to get the most beneficial bacteria.


1.Combine the sliced rhubarb, sugar and ginger in a large bowl, mix well, cover and transfer to the fridge for 4 days, stirring once or twice a day until a beautiful bright pink, deeply flavoured syrup forms.
2.Drain the rhubarb over a bowl, collecting the syrup beneath.
3.You can use the drained rhubarb for crumbles, jam etc, but note that it’s very sweet so allow for this in your recipe.
4.Stir the apple cider vinegar into the rhubarb syrup, transfer to a glass jar and refrigerate until needed.
5.The flavours will be better if you allow the syrup to rest in the fridge for a further 2 days after adding the vinegar, but it’s still great if consumed right away.
6.To serve, add 2-3 tablespoons of syrup to a large glass and top up with soda or sparkling mineral water, to taste.
7.The rhubarb and ginger shrub syrup will store in the fridge indefinitely.

Recipes, food styling & photography Emma Galloway

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