15-minute make: rhubarb mojito

26 Jul

I love rhubarb. I love mojitos. No further explanation needed.

rhubarb mojito cocktail recipe

Rhubarb Mojito

for each glass

65 ml  white rum
4 tablespoons rhubarb syrup (recipe below)
5 mint leaves
1 tablespoon lime juice
½ teaspoon lime zest
pinch nutmeg
lots of crushed ice
thinly sliced rhubarb and mint sprigs to garnish
 

1) Pop the nutmeg, lime juice, zest and mint leaves into the bottom of the glass and muddle together using the end of a wooden spoon until the mint leaves are well bruised and smelling gorgeous.

2) Add the rum and rhubarb syrup. Stir together then fill the glass to the brim with crushed ice. Finish with a garnish of rhubarb slices and mint sprigs.

rhubarb mojito cocktail

Rhubarb Syrup

3 small stalks of chopped rhubarb
225 g caster sugar
500 ml water
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ vanilla bean (optional)
 

1) Place all the ingredients into a small non-stick saucepan. Bring to the boil then reduce to a simmer for 5-7 minutes.

2) Remove from the heat and allow to cool. The extra syrup with keep in the fridge for up to two weeks and is delicious drizzled on ice-cream, greek yogurt or strawberries.

rhubarb mojito recipe{recipe (adapted) and photographs Not Without Salt}

5 Responses to “15-minute make: rhubarb mojito”

  1. Wolves in London July 28, 2013 at 21:17 #

    Oh, I love rhubarb too and have so much growing in my garden I almost didn’t know what to do with it all…

    Definitely going to try this out.

Trackbacks/Pingbacks

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