Ah the mojito. I rank it pretty high on the boozy summer refreshment list. Not to ignore a good margarita, but the mint in a mojito just cools you right off.
Traditional mojitos are made with club soda, mint, lime and white rum.
Add rhubarb and now the summer drink edges its way onto the spring menu.
I love rhubarb. As a kid I would dip a raw stalk of rhubarb into a bowl of sugar and chomp away. Sweet and sour.
In my home in Alberta, I had a gorgeous rhubarb plant. It was so big I could never use it all in a single season. Then the ants built their nest in the root ball. Dead rhubarb. Not cool ants, not cool.
Rhubarb simple syrup is the key ingredient in making this mojito shine. It is pretty simple (get it? Haw haw)
Rhubarb Simple Syrup:
1 cup water
2 cups chopped rhubarb
1 cup white sugar
1. Simmer the water and rhubarb until the rhubarb is quite soft. As it cooks the juice will become nice and pink and the pulp will be a yellowish green. The redder your rhubarb stalk, the pinker the juice.
2. Strain the juice through a sieve into a bowl. Push down on the pulp to release all of the juices.
3. Return the juice to the stovetop and add the sugar. Cook on medium low until the sugar dissolves. Cool and refrigerate until needed.
Ok, now for the fun stuff!
Rhubarb Mojito (Single Serving):
1-2 Tbsp rhubarb syrup (to taste)
Squeeze of lime
3-4 mint leaves (additional for garnish)
1 oz white rum
1. In the bottom of the glass, muddle rhubarb syrup, mint and lime.
2. Add rum and ice and mix well. Top up glass with club soda. Stir gently. Add additional mint as garnish.
What is your favourite way to enjoy rhubarb?
One thought on “Rhubarb Mojitos (and a crash course in rhubarb simple syrup)”