Photography by Angie Norwood Browne
1 (7″) piece ginger
3/4c. vinegar ( Braggs)
Wash and cut rhubarb into 1/2 inch pieces. Mix sugar and rhubarb and put in a glass jar with lid. Place in fridge for two days to let the rhubarb break down. Then add sliced ginger and vinegar. Keep in fridge for 7 to 14 days until the taste you desire. Strain and keep shrub in fridge. Mix with bubbly water or Gin. Garnish with lime.