Go Back Email Link
A tall glass of pink cocktail with ice, mint, lime slice, and a rhubarb stalk, garnished with mint and lime; rhubarb pieces and mint leaves are beside the glass.
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1 cocktail
Course: Cocktail
Cuisine: American

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
    A fine mesh strainer holding fruit pulp sits over a clear bowl containing red juice.
  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
    Top view of a wooden muddler pressing mint leaves in a glass containing a light-colored liquid, on a white surface.
  3. Garnish the glass with lime slices, extra mint, and rhubarb.
    Lime slices, mint leaves, and rhubarb
    Overhead view of a pink iced drink in a glass, garnished with fresh mint leaves and a lime wedge.

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!
QR Code linking back to recipe