The Best Rhubarb Mojito
Rhubarb Syrup
  • 3pounds rhubarb(thinly sliced)
  • 1cup brown sugar(packed)
  • 1/2cup white sugar
  • 1 1/2cups water
The Cocktail
  • 1ounce white rum(optional – skip to make mocktail)
  • 5-6leaves mint,(preferably large-sized; muddled or torn)
  • 1wedge lime(to garnish)
  1. Make the rhubarb syrup first: in a medium-sized non-reactive pot (i.e. glass or ceramic), place your sliced rhubarb, brown sugar, white sugar, and water.
  2. Heat to a boil, then immediately turn down to medium-low. Simmer until sliced rhubarb is tender, then strain the heated mixture through a strainer or colander, and set aside. Reserve the cooked rhubarb in a pie, or your favorite baked recipe. We’ll be using the liquid to make this drink.
  3. Rinse and clean the pot you just used, and put the liquid back in. Boil this sugary liquid until reduced to a thick syrup, then take it off the stove to cool completely.
  4. Once cooled, it’s mojito time! Fill a highball or pint glass with cubed or crushed ice, and add 4 tablespoons of rhubarb syrup. You can muddle your mint right in the glass before adding the syrup and ice cubes, or muddle in separate container beforehand to add after these two ingredients. Then, add your white rum and give it a stir (optional if you are going for a mocktail).
  5. Top with seltzer, tonic water, or club soda (or get creative with some ginger ale). Garnish with a lime wedge. Enjoy!