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Strawberry-Rhubarb Shrub

Get Ready

Servings: Makes About 3 cups

Cook Time: 0 minutes

Prep Time: 10 minutes


8 oz. rhubarb, trimmed and chopped
8 oz. strawberries, hulled and quartered
1 cup sugar
1 cup white wine vinegar


1. Combine rhubarb, strawberries, and sugar in a large bowl. Stir well to coat, then cover and refrigerate for two days.
2. Add vinegar to mixture and whisk until sugar is dissolved. Set a fine-mesh strainer over a quart-size jar and strain mixture, pressing gently on strawberries and rhubarb to push out as much liquid as possible (discard solids).
3. Cover and refrigerate for up to six months.
Source: Hannaford fresh Magazine, May - June 2019

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes About 3 cups
Base Nutrients
Calories 20 kcal (1%)
Calories from Fat 0 n/a
Total Fat 0 n/a
Saturated Fat 0 n/a
Cholesterol 0 n/a
Sodium 0 n/a
Total Carbohydrates 5 g (2%)
Dietary Fiber 0 n/a
Protein 0 n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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