Rhubarb Juice

This is one of those deceptively simple recipes, passed down through friends of friends, that everyone adores. Once chilled, the juice is brisk and refreshing, with just a touch of sweetness.

Rhubarb Syrup

Homemade rhubarb syrup is incredibly easy to make and delicious with seltzer or drizzled over ice cream. It's also quite tasty mixed with ginger beer, dark rum, and lime, or used in any type of drink where you want a jolt of spring or summer flavor.

Cold-Processed Shrub

This no-cook shrub recipe can be stored for up to a year in your fridge. The acid and sugar will preserve the syrup and keep it tasting bright and fresh.

Quick-Pickled Rhubarb With Lemongrass and Ginger

This simple quick pickle recipe is made by soaking rhubarb in a hot brine made from red wine vinegar, water, light brown sugar, and salt and infused with fresh lemongrass, ginger, and spices.

Rhubarb Sparkler

This cocktail is a light, effervescent cocktail that's the perfect way to usher in the beginning of a bountiful season.

Peach-Ginger Shrub

The delicate flavor of peaches is complemented by apple cider vinegar in this tangy shrub syrup. Serve it with white rum or simply add it to seltzer.

Rhubarb Sidecar

With pear brandy, orange liqueur, and rhubarb shrub, this drink keeps the spirit of the Sidecar with three bold flavors.

Red Wine-Roasted Rhubarb Compote

By roasting chunks of rhubarb in the oven, without stirring as they cook, we keep the pieces whole, bathed in a fragrant syrup. This compote is perfect on its own, with yogurt or whipped cream, or spooned over cake.

Mulled Cider Shrub

The great thing about this particular shrub is that it's ready to consume immediately, as a lot of the vinegar's intensity is cooked out. It's a lot more mild and sweet than most shrubs, and doesn't require anything but a splash of soda or a shot of your choice of booze to make a tasty beverage.

Tangy Cranberry–Black Pepper Shrub Cocktail

Back in colonial days, a shrub syrup was the best way of preserving fruit without refrigeration. This autumnal cocktail gets its sweet-tart flavor from a shrub made with cranberries and spiced with black pepper. Its tangy flavor counterbalances a meal's richer flavors, and the shrub is great for parties, since it can be prepped in advance. For guests who aren't drinking booze, mix the shrub with chilled sparkling water instead of wine.