You’ll be sittin’ pretty this spring and summer with tall, cool glasses of Rhubarb Mojitos!
I thought I was doing my rhubarb plant a favor a couple Octobers ago when I split up the ancient plant, huge and struggling to produce anything more than thin, straggly stalks. Besides, everyone always says that “that weed” will grow any where you plant it. So I wasn’t concerned one little bit as Blake grabbed the shovel and helped me dig down deep in the compacted soil, to grab the roots and transplant them on the other side of our newly installed raised beds. I had high hopes for a couple of big, thriving plants the following spring, and was already dreaming of all the rhubarb deliciousness they would provide.
But, alas, my dream did not come true. I was so disappointed in the measly amount of rhubarb I was able to harvest last spring, and ended up getting the majority of it from local farmers markets and the grocery store.
This year, though, is a different story. The rhubarb plants have decided to make their new home a permanent and happy one. They are thriving. I say, let’s raise a glass to that, and let’s start with these gorgeous Rhubarb Mojitos!
This recipe begins with a rhubarb flavored simple syrup. I call it Ruby Rhubarb Syrup, and it’s delicious and super easy to make. The sweet rhubarb syrup also keeps very well for up to a month in the fridge. So make a nice big batch and have it handy for an easy hot summer’s night cocktail here and there. (It also makes a great non-alcoholic rhubarb lemonade or topping for ice cream!)
These rhubarb mojitos are so pretty, perfect for any spring or summer gathering. I like to think of this drink as my own little “farm to table” bevvy, as it uses rhubarb and mint from our garden.
And as far as I’m concerned, when it comes to a refreshing cocktail, there can never be too much mint or lime. Combined with the tartness of rhubarb, these three make a radical mojito team.
If you follow me on Instagram, you might have seen my experimenting with this drink a couple weeks ago. It was a Friday, and I was so done with working for the week.
Oh, hey. It’s Friday today, in case you forgot. I hope I’ve tempted you enough to make a batch of rhubarb syrup before 5:00 rolls around. Then you’ll be sittin’ pretty with tall, cool glasses of rhubarb mojitos. Oh…Hello Weekend!
- 10 mint leaves
- 1-1/2 oz. freshly squeezed lime juice
- 3 oz. chilled Ruby Rhubarb Syrup (*see note below)
- 2 oz. chilled white rum
- 1 oz. chilled Cointreau
- 3 oz. chilled club soda
- crushed ice
- lime wedges
*This recipe makes one drink, but the recipe for the Ruby Rhubarb Syrup will yield about 3 cups of syrup. If you don’t want to make that much rhubarb syrup, simply cut that recipe in half.
Place the mint leaves and lime juice in a 14-ounce highball glass. Use a muddler or the back of a spoon to crush the mint and release its flavorful oils. Add the Ruby Rhubarb Syrup, rum, Cointreau, and club soda. Add crushed ice to nearly fill the glass, and then stir just a bit to combine and make the glass all frosty. Squeeze a fresh lime wedge over the top and add another wedge to the side of the glass for garnish. Enjoy!
from a farmgirl’s dabbles©
Here are a few more rhubarb drinks you might enjoy:
- Rhubarb Margarita
- Dreamy Pink Milkshakes from Oh Joy
- Rhubarb Fennel Fizz from The Year in Food
- Rhubarb Fizz Cocktail from Baked Bree
- Rhubarb, Grapefruit, and Thyme Cocktails from Top With Cinnamon
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