Rhubarb Mojito (with fresh or frozen rhubarb)
After several rounds of testing this rhubarb mojito, I landed on the perfect balance of rhubarb syrup, fresh mint, lime, white rum, and soda water. It's tart, refreshing, and full of bright spring flavor.
This rhubarb mojito is a fresh, spring-ready twist on the classic mojito cocktail. Every year, I start craving it as soon as the weather warms up. It keeps the cooling mint, bright lime, and crisp white rum, but adds rhubarb simple syrup for a tart, lightly sweet flavor and a soft blush color.
I love how the rhubarb brings a gentle sour note that plays beautifully with the citrusy lime and fresh mint. It adds just enough depth to make the drink feel a little more special, while still keeping that crisp, refreshing mojito feel.
Making the rhubarb simple syrup is easy and worth it. It keeps for a few weeks in the fridge so you can whip up a rhubarb mojito whenever the mood strikes. It's light, vibrant, and exactly the kind of drink I want to sip on a warm spring day.
Rhubarb Mojito (with fresh or frozen rhubarb)
Ingredients
Method
- Begin by making the rhubarb syrup. Simmer the rhubarb and water in a small, covered pot for 10 minutes. Crush the rhubarb gently with a spoon to release all of the flavor. Strain the syrup through a fine-mesh sieve, then return the syrup to the pot. Add the sugar and stir until it dissolves, about 2 minutes. Let the rhubarb syrup cool completely before using it.8 cups chopped rhubarb, 3 cups water, 2 cups granulated sugar
- Fill a tall glass with ice, then add the mint leaves, white rum, lime juice, and rhubarb syrup. Mix the mojito, then top with a little soda water.10 mint leaves, 2 ounces white rum, 2 ounces lime juice, 1 ounce rhubarb syrup, Soda water
- Garnish the glass with lime slices, extra mint, and rhubarb.Lime slices, mint leaves, and rhubarb
