Rhubarb mojito

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 mojito

For 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

In a pitcher add nutmeg, lime zest, mint leaves and lime juice.
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.
Serve immediately.

Rhubarb syrup

• 8 oz chopped rhubarb (2-3 stalks)
• 1 cup white sugar
• 1 cup water
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg

Combine all ingredients in small saucepan.
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.