I have this very stylish and sophisticated friend. She almost always wears silk or some other luxe fabric. She has an insanely white carpet that seems to never collect dust or dirt. She can pull off ridiculously large earrings and tunics of every color and pattern.
And she can think of a way to turn almost anything into a mojito.
So, in honor of my dear Krissy, I give you Rhubarb Challenge #3: Rhubarb mojitos!
Krissy suggested this after I explained my challenge to her one night over ginger-beer cocktails at Tate’s.
But of course, I thought, I can boil the rhubarb down into a sugary syrup, strain it and then add it to a classic mojito with rum, fresh mint, lime and club soda.
These were quite yummy and incredibly refreshing. I think the secret is in the rum, not the rhubarb. Get good rum, people, and you won’t feel like you’re drinking something out of your boyfriend’s dorm room freshman year.
The rhubarb adds a nice tart sweetness that matches the minty bubbles of the drink. I recommend enjoying it on someone’s back porch on a warm afternoon, with a little Frank or Ella playing in the background.
WriteGal’s Rhubarb Mojitos
Makes roughly 10 drinks
- 12 oz. rhubarb, fresh or frozen, cut into chunks
- 2 c. water
- 1 c. sugar
- 2/3 c. fresh lime juice
- GOOD white rum
- Club soda
- fresh mint, as much as you can cut from your garden
Add rhubarb, sugar and water to saucepan and boil until thickened, stirring occasionally, about 20 minutes. Strain into a container and press.
In a tall glass, add five or six mint leaves and muddle with a spoon.
Add one shot of rum, one shot of lime and one shot of rhubarb syrup. Fill the glass with ice and finish with club soda. Stir to combine and taste to see if you need more rhubarb syrup or lime juice. The drinks will be a light pink flavor, so wear a little pink to match. : )
And yes, we matched our drinks…and the napkins and plates. (Note: I normally wear mismatched socks) Enjoy, friends! xoxo