15-minute make: rhubarb mojito

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}

If you enjoyed this post please hit a button to share with a friend
Share on Facebook0Tweet about this on Twitter0Pin on Pinterest4Share on Google+0Share on StumbleUpon0Email this to someone

Comments

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *