Rhubarb Mojitos
Recipe type: Drink
Serves: 1 cocktail + leftover rhubarb syrup
  • Rhubarb Syrup:
  • 4 cups sliced rhubarb (about 4 large stalks)
  • 1 cup granulated sugar
  • 1 cup water
  • .
  • Mojito:
  • 4 fresh mint leaves
  • Juice from 1 large lime
  • Ice
  • 2 oz rhubarb syrup
  • 1 oz white rum
  • club soda
  • Rhubarb slices, for garnish (optional)
  • Mint leaves, for garnish (optional)
  1. To make the syrup*, bring rhubarb, sugar, and water to a boil in a large saucepan over medium heat. Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes until rhubarb has broken down and mixture has thickened. Strain through a fine mesh sieve and transfer the strained syrup to a jar; seal and store in the fridge for up to 5 weeks.
  2. To make the mojitos, muddle mint leaves and lime juice in a highball glass. Fill glass with ice, then add the rhubarb syrup, rum, and top with club soda. Garnish with fresh mint leaves and a slice of rhubarb, if desired.
*This rhubarb syrup is delicious when used in cocktails, but don't stop there! Try drizzling it over cakes, scones, or ice cream. Freeze the syrup in an ice cube tray to use in blended drinks!
Recipe by Port and Fin at http://portandfin.com/rhubarb-mojitos/