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.

Kristen Stevens

Rhubarb Mojito (with fresh or frozen rhubarb)

A rhubarb mojito made with rhubarb simple syrup, fresh mint, lime, white rum, and soda water. It's crisp, lightly tart, and beautifully refreshing.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 1 cocktail

Course: Cocktail

Ingredients  

Rhubarb Syrup

• 8 cups chopped rhubarb fresh or frozen!
• 3 cups water
• 2 cups granulated sugar

Rhubarb Mojito

• 10 mint leaves
• 2 ounces white rum
• 2 ounces lime juice
• 1 ounce rhubarb syrup see notes
• Soda water to top
• Lime slices, mint leaves, and rhubarb to garnish

Method

 

1. 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
   
2. 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
   
3. Garnish the glass with lime slices, extra mint, and rhubarb.
   Lime slices, mint leaves, and rhubarb
   
Tried this recipe? Let us know how it went in the comments below - and if you make it, tag us at @findyourcocktail on Instagram. We love seeing your creations!

Notes

This recipe makes more syrup than you'll need for one mojito. It lasts for two weeks in your fridge and can be used to make more mojitos, margaritas, and lemonade, too!