It's the rhubarb season! We've been making (and most importantly eating!) rhubarb pies and bread, strawberry-rhubarb jam and sauce, and one day we had a whole bag of freshly cut rhubarb at home and wanted to try something new with it. I can't remember now where we saw this recipe but we thought it sounded good, so we quickly made the syrup and mixed the mojitos. It's a must-try in summer: looks great, tastes even better. Here's how we make it:
Rhubarb mojitoFor 4 servings:
- 4 oz white rum
- 8 oz rhubarb syrup (recipe below)
- 20 mint leaves
- 4 tbsp lime juice
- 12 oz club soda
- 1/4 tsp lime zest
- 1/8 tsp nutmeg
- sliced limes
Use a wooden spoon or muddler and mash ingredients to release flavors.
Add rum and rhubarb syrup, then club soda.
Add ice and lime slices to pitchers.
- 8 oz chopped rhubarb (2-3 stalks)
- 1 cup white sugar
- 1 cup water
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Bring to a boil, then simmer for 7 minutes.
Let cool completely, then strain to separate bulk from liquid.
Syrup will keep for two weeks in the fridge.