Rhubarb Shrub
PINK PEPPERCORN | LEMON VERBENA | APPLE CIDER VINEGAR
- Regular price
- £20
- Regular price
-
- Sale price
- £20
A seasonal drink made by infusing Yorkshire forced rhubarb with botanicals and raw organic apple cider vinegar from British apples. Bright, aromatic and finely balanced with a crisp acidity. Serve with sparkling water over ice as a refreshing non-alcoholic aperitif or use as part of a cocktail.
500ml. Contains 16 x 30ml serves.
Ingredients
Yorkshire Rhubarb (34%), Gala apples (34%), raw cane sugar*, lemon juice*, Madagascan vanilla bean, green cardamom*
*organic ingredient
Made in a kitchen that also handles nuts, sesame and other allergens.
Ingredients
| Nutrition | Per 100g |
|---|---|
| Energy | 635kJ / 150kcal |
| Fat | 0g |
| of which saturates | 0g |
| Carbohydrate | 37g |
| of which sugars | 37g |
| Protein | 0g |
| Salt | 0.02g |
Storage
Store in a cool, dark place. Once open, refrigerate and enjoy within 8 weeks.
Chef-made in Forest Gate, East London
Only real ingredients
Free delivery + a tree planted with orders £40+
Yorkshire Forced Rhubarb
We source our rhubarb from Cook’s and Oldroyd’s, two fifth-generation family farms in Yorkshire’s Rhubarb Triangle - two of only a handful of growers remaining in this nine-square-mile area.
Grown in the dark, hand-harvested by candlelight, it is a method rooted in tradition, giving the rhubarb its sweet, delicate flavour and vibrant pink colour.
How to serve
For a non-alcoholic apéritif, serve over ice, one part shrub to four parts water. Garnish with a slice of citrus.
For a rhubarb rosé spritz, fill a large wine glass with ice, add one part shrub, three parts pale rosé wine and two parts soda.
Rhubarb Shrub botanicals
Pink peppercorn: baies roses - the berries of the Peruvian pepper tree.
spice | floral | berry fruit | pine
Lemon verbena: a fragrant perennial herb.
citrus | herbaceous | grassy
