Rhubarb Lavender Shrub


Today’s tasty treat is the Rhubarb Lavender Shrub. Doesn’t that look lovely? Mix it in a glass some some soda and vodka or gin and you have Spring in a glass!

What’s a Shrub? Well, it’s one of the oldest ways of preserving fruit in order to drink it later. Shrubs are based on sugar, fruit and vinegar and keep well, even out of the refrigerator. Some are heated, but this one isn’t – you do this all in the refrigerator.

I’ve based this recipe on one found at HungryTigress.com. I cut the recipe in half and changed it to use culinary-grade dried lavender instead of fresh – mostly because I have a ton of the stuff (ok, a pound, but that’s basically a TON of lavender).


  • 2 cups of rhubarb (probably about 3-4 stalks)
  • 2 cups organic sugar
  • 1 1/2 tablespoons food-grade organic lavender
  • 2 cups apple cider vinegar

WARNING: This takes over a week to complete!

  • Wash the rhubarb, split the stems in half and then chop into 1/2 inch pieces.
  • Place rhubarb in glass bowl, cover with sugar and stir to mix thoroughly.
  • Cover bowl with towel and allow to sit overnight, stirring a couple times to recombine. As time passes the sugar will pull the moisture out of the rhubarb and partially dissolve, leaving you with a messy looking sugar/syrup/rhubarb/lavender combination. Lick the spoon after stirring – mmmm, tasty already!
  • The next morning move the entire mess into a glass jar, add the lavender, stir and cover. At this point there will still be undesolved sugar – that’s fine.
  • Place in fridge and leave for at least 6 days, stirring thoroughly every day or so. Stirring will cause some additional sugar to dissolve, but you’ll still have a thick layer of sugar on the bottom. Don’t worry – this will go away. Be sure to lick spoon after stirring 🙂
  • On the seventh day, get out a deep bowl and a fine-meshed strainer. Place the strainer over the bowl, dump the whole mess into the strainer and encourage as much of the syrup to move out of the strainer and into the bowl as possible. Don’t mash the rhubarb too much, but feel free to stir it around and poke at it a bit.
  • Cover the whole mess with a towel and allow to sit out on the counter overnight to drain.
  • The next morning remove the strainer and whisk in the two cups of apple cider vinegar. Taste to make sure you have the vinegar right (mine was just fine). Then decant into a nice bottle or two and stash in the refrigerator.
  • The original recipe says to allow this to sit for another 24 hours, but we didn’t bother. It will hold for about 3 months in the refrigerator.

Shrubs work really well with soda water. I recommend the following:

Shrub and Soda

  • 1 ounce Shrub
  • 6 ounces of soda
  • Fill a Collins glass with ice, add Shrub and soda and stir to combine. Garnish with a bit of rhubarb if you have it running around

Shrub and Vodka
Same as Shrub and Soda, but add 1 1/2 ounces of Vodka and decrease the soda as required.

Shrub and Gin
Same as Shrub and Soda, but add 1 1/2 ounces of Gin and decrease the soda as required.


Pumpkin Spice FrankenPancakes

Today’s Dirty Deed: The Pumpkin Spice FrankenPancake!

What is a FrankenPancake, you might ask? Well, it’s a mashup of a couple different recipes that ultimately provided one of the tastier pancakes that Laura and I have eaten – ever!

I started with a half a can of leftover pumpkin mix that Laura used to make me some Pumpkin Cinnamon Rolls for my birthday (yum! give them a try), a desire for pancakes and, more specifically, a desire for buttermilk pancakes. The interwebs failed us on a recipe for all of the above, but I figured “what the hell:”  we have a buttermilk pancake recipe from The Joy of Cooking that is known to be good and we also have a good recipe for pumpkin spice waffles from Epicurious, so how hard could it be to mash them up. The answer: dead simple!


  • 1 1/2 cups All Purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves


  • 1 1/2 cups buttermilk
  • 3 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 1/2 can pumpkin


  • Combine dry ingredients in a large bowl and make sure to break up any lumps of brown sugar
  • Whisk wet ingredients together in a second bowl
  • Pour wet ingredients into dry ingredients and gently whisk them together, mixing until just combined
  • Spoon 1/3 cup of mix onto griddle for each pancake and cook as normal for pancakes
  • Stash in a warm oven until all pancakes are done
  • Serve with butter, maple syrup, sausage and/or bacon