Rhubarb Mojitos

We are officially in the thick of Spring and I couldn’t be more thrilled about this development. Cherry blossom trees far and wide are making their instagram debuts, the air is sweet, the sun is shining, and the rhubarb is ripe for the picking. Now, before I divulge all of my rhubarb mojito secrets, I must confess that this is my first time working with rhubarb. But the minute this concoction hit my lips, I instantly regretted the rhubarbless years of my life thus far. And I’ve since vowed to never let another spring pass me by without ingesting the bounty one way or another (preferably in cocktail format, if we’re being honest). This right here is a delicious twist on a classic bevvy, and one that I’ll be making as often as physically possible for the foreseeable future. 

 Read on for the recipe…

Rhubarb Mojito

2015-05-20 16:01:28

A refreshing cocktail for Spring

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Prep Time

5 min

Cook Time

10 min

Total Time

15 min

Prep Time

5 min

Cook Time

10 min

Total Time

15 min

734 calories

161 g

0 g

1 g

2 g

0 g

1109 g

41 g

152 g

0 g

0 g

Nutrition Facts

Serving Size

1109g

Amount Per Serving

Calories 734

Calories from Fat 6

% Daily Value *

Total Fat 1g

1%

Saturated Fat 0g

1%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

0%

Sodium 41mg

2%

Total Carbohydrates 161g

54%

Dietary Fiber 4g

17%

Sugars 152g

Protein 2g

Vitamin A

6%

Vitamin C

27%

Calcium

21%

Iron

7%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. FOR THE RHUBARB SYRUP (makes 2 cups syrup)
2. 2 stalks of rhubarb, chopped into 2" pieces
3. 3/4 cups sugar
4. 2 cups water
5. 1/4 tsp. cinnamon
6. 1/4 tsp. nutmeg
7. 1/2 tsp. vanilla extract
8. FOR THE COCKTAIL (makes 1 cocktail)
9. 5-6 mint leaves
10. Lime juice
11. 1.5 oz. rum
12. 1.5 oz. rhubarb syrup
13. Ice
14. Soda
15. Mint and extra rhubarb stalks, for garnish

Instructions

1. FOR THE RHUBARB SYRUP
2. In a small saucepan, bring all of your rhubarb syrup ingredients to a slow boil. Let cook for 5 minutes. Remove from heat and let cool completely before straining into a mason jar. Syrup can be stored in fridge for up to 2 weeks.
3. FOR THE COCKTAIL
4. In a cocktail shaker, muddle mint and lime juice together until fragrant (2-3 minutes. The longer the better!)
5. Fill with ice, rum and rhubarb syrup and shake vigorously until your arms can't take it anymore. Again, the longer the better. The best mojitos take lots of shaking and lots of muddling!
6. Fill a tumbler with ice, pour your mixture into the glass, top with soda and garnish with mint and a stalk of rhubarb.

By Lark & Linen

Adapted from The Jewels of New York

beta

calories

734

fat

1g

protein

2g

carbs

161g

more

Adapted from The Jewels of New York

Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/

All images original to Lark & Linen
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