Rhubarb and Basil Shrub
This recipe is prepared with:
Ingredients
400 g rhubarb, trimmed, coarsely sliced
400 g caster sugar
10 g fresh basil
400 g apple cider vinegar
Instructions
STEP 1/2
Assemble the Express Serve attachment with the Slicing Disc.
Place a bowl underneath the attachment.
Slice rhubarb into the bowl using the Pusher.
Remove the attachment from the machine.
STEP 2/2
Add the sliced rhubarb, sugar and basil into the Blender.
Blend on speed Max until smooth.
Strain the mixture through a muslin cloth into a jug.
Then add vinegar and stir until combined.
Pour the shrub into a sterilised bottle.
Chill in the fridge for 72 hours.
Serve.
Put the shrub in a 1 litre sterilised bottle and store in the fridge for up to one month.
Rhubarb and Basil Shrub
Ingredients
400 g rhubarb, trimmed, coarsely sliced
400 g caster sugar
10 g fresh basil
400 g apple cider vinegar
Instructions
STEP 1/2
Assemble the Express Serve attachment with the Slicing Disc.
Place a bowl underneath the attachment.
Slice rhubarb into the bowl using the Pusher.
Remove the attachment from the machine.
STEP 2/2
Add the sliced rhubarb, sugar and basil into the Blender.
Blend on speed Max until smooth.
Strain the mixture through a muslin cloth into a jug.
Then add vinegar and stir until combined.
Pour the shrub into a sterilised bottle.
Chill in the fridge for 72 hours.
Serve.