Rhubarb Mojitos
Author: Jen
Recipe thanks to: http://notwithoutsalt.com/2012/04/21/rhubarb-mojito-a-giveaway/
  • RHUBARB MOJITO: recipe for one drink
  • 2 oz rhubarb syrup (recipe below)
  • 5-ish mint leaves
  • 1 Tablespoon lime juice
  • lime zest
  • ground nutmeg
  • splash of vanilla extract
  • 8 oz chopped rhubarb (3 small stalks)
  • 1 cup sugar
  • 2 cups water
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ vanilla bean (optional)
  1. MAKING RHUBARB SIMPLE SYRUP: Combine all the ingredients in a small pot. Bring to a boil then reduce to a simmer. Simmer for 5-7 minutes. Let cool completely. Strain the ingredients. Reserve the rhubarb to top on other treats like yogurt for breakfast or ice cream for dessert. The syrup will keep covered in the fridge for two weeks.
  2. MIXING THE COCKTAIL: In the bottom of a glass add a bit of nutmeg, lime zest, mint leaves, vanilla and the lime juice. I use the end of a wooden spoon to muddle. You want to really break up the mint leaves—but not splash all the lime juice out, either. Add the rum and rhubarb syrup, give a light stir then top with ice. Garnish with mint and a thin slice of rhubarb.
Recipe by Wine and a Spoon at http://wineandaspoon.com/rhubarb-mojitos/