African•indulgent
Rhubarb mojito
Rhubarb mojito
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Small handful of mint leaves
- Juice from 1 lime
- 60 ml (0.25 cup) rhubarb syrup
- 60 ml (0.25 cup) white rum, I used Captain Morgan White Rum
- Ice
- Soda water to taste
- Mint leaves
- Lime slices
- Rhubarb slices
- 150 g (5.3 oz) sliced rhubarb
- 150 g (0.75 cup) sugar
- 180 ml (0.75 cup) water
Instructions
- 1
For the rhubarb mojito:
- 2
For the rhubarb syrup:
- 3
Combine the mint, lime juice and rhubarb syrup in a glass and crush the mint leaves as you mix.
- 4
Then stir in the rum.
- 5
Top with some ice and soda water before garnishing with mint, lime slices and rhubarb.
- 6
Make the syrup by combining the rhubarb, sugar and water in a saucepan over medium heat till the sugar is dissolved. Then simmer away covered for 20 min until the rhubarb is soft.
- 7
Then let the syrup cool before straining out the rhubarb and storing the syrup in clean jar in the fridge or using at once.