Rhubarb Mojito

Rhubarb Mojito

Hm? What’s that I’m working on over here, you ask?

Oh, just jazzing up a regular ho-hum mojito with summer’s best seasonal ingredient: Rhubarb.

The tart, assertive flavor of rhubarb is the perfect addition to this classic recipe that combines fragrant mint with tangy lime and a hint of sweet simple syrup. It’s presence in the cocktail is subtle, but nonetheless makes you wonder why you’ve been drinking your mojitos the old-fashioned way all this time.

With just one additional step/ingredient beyond the regular recipe, the only limiting factor will be the rhubarb on the shelves of your grocery story. I’m a little late to the game when it comes to extolling to virtues of rhubarb since we’re nearing the end of its availability, but that just means you won’t be able to procrastinate before you go buy some!

Rhubarb Mojito


  • 2 rhubarb stalks, diced
  • 1/2 cup sugar
  • 1 cup water
  • 4-6 mint leaves
  • 2 0z. light rum
  • 1/2 small lime, juiced
  • Ice
  • Club soda


  1. Combine the rhubarb, sugar and water in a small sauce pan or pot and bring to a boil. Reduce heat and simmer for 5-7 minutes until the sugar is fully dissolved and the rhubarb is beginning to disintegrate. Remove the pan from heat.
  2. Strain the rhubarb solids out of the syrup and set aside (they are great on toast!). Reserve 2 to 3 tablespoons of syrup for you drink and store the remainder in an air-tight container in the refrigerator. It will keep for up to two weeks.
  3. Add a handful of ice, the mint leaves, the lime juice, your simple syrup and rum to a cocktail mixer or sturdy, heavy bottomed glass. Using a pestle or similar heavy blunt tool, smash the ingredients until the mint leaves are bruised and the ice is broken up. Cover and shake vigorously for 10 to 15 seconds.
  4. Strain the mixture into a Collins glass (or a pint glass if you’re feeling lush) and top with club soda, to taste. Finish with an extra spring of mint and enjoy.

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