Rhubarb Mojito
It’s Spring! Rhubarb is here! Yay Rhubarb!
OK, sorry. Did I mention I love rhubarb? And have you ever noticed what a weird word “rhubarb” is?
After a day of rhubarb experimentation in my kitchen that resulted in rhubarb pudding (my husband: “tastes like baby food”), I decided to drown my culinary sorrows with these rhubarb mojitos. (My friend Jessie once made me a rhubarb cocktail and I’ve never forgotten it, so she’s really the inspiration for this drink, rhubarb cooking disasters aside.) I use the word “mojito” loosely – really, what I’m referring to is a sweet-tart cocktail with rum and mint. Mojito-esque. Use the strained, stewed rhubarb itself to top vanilla ice cream. Or make yourself some rhubarb ice cream! (Rhubarb pudding, not so good.) A grating of orange peel or the addition of a vanilla bean along with the stewing water would not be entirely out of place, even in a mojito-like cocktail. (Actually, that flavor combination would be really delicious with bourbon or whiskey – rhubarb whiskey sour?)
Ingredients:
For the Rhubarb Syrup:
3 pounds rhubarb, sliced thin
1 cup light brown sugar
1/2 cup granulated sugar
1 1/2 cups water
For each Rhubarb Mojito:
4 tablespoons rhubarb syrup
1 ounce white rum
5-6 large mint leaves, torn
Seltzer or club soda
Ice
Lime for garnish (you can’t eat rhubarb raw, otherwise it would make an interesting garnish)
Procedure:
For the Rhubarb Syrup:
- In a medium, heavy pot, combine the rhubarb, light brown sugar, granulated sugar, and water. Bring to a brief boil, then turn down the heat to medium-low and simmer until the rhubarb is soft.
- Strain the fruit (actually, I think it’s a vegetable) and set aside for another use. You should be left with a runny, not-yet-syrupy liquid.
- Clean the pot and add the strained liquid. Boil over medium high heat until reduced to a thick syrup. Cool completely.
For the Rhubarb Mojito:
- Add rhubarb syrup and mint to each glass (I used a small highball-type glass). Add 1 ounce of white rum. Stir to mix.
- Top with seltzer or club soda, add ice, and top with a wedge of lime for garnish.
- Drink.
27 comments
Ana Apr 18, 2009 at 12:20 am
Oooh that sounds amazing! I love rhubarb and I’ll have to try this.
Been a bit of a lurker but I had to chime in and say that you can, in fact, eat rhubarb raw. I remember many a spring as a child pulling it up from the ground, licking it and dipping it in sugar like a natural “Fun Dip” and then munching away on the sweet, tart stalk.
Granted it can be a bit stringy – like celery with extra special tendons, but still…
nina Apr 18, 2009 at 1:20 am
I must say that I do not like rhubarb, but I am tempted looking at this!!!!
Daily Spud Apr 18, 2009 at 5:22 am
Yay for rhubarb indeed and as for a rhubarb mojito, I just gotta try that!
Melynda Apr 18, 2009 at 7:29 am
Good another rhubarb lover! I will be checking back for recipes.
megan Apr 18, 2009 at 9:24 am
Hmm interesting, Ana! Thanks for the tip! I always thought it would make you a bit sick to eat it raw, but I might just be getting it mixed up with the fact that you can’t eat the leaves.
gastroanthropologist Apr 18, 2009 at 4:09 pm
this sounds so good! I love mojitos (I hate blended drinks, love cocktails served on the rocks) and rhubarb. I always love the combinations of flavors you use!
Mrs. T. Apr 18, 2009 at 5:18 pm
That looks so GOOD!!!! Will make for sure!
Marc @ NoRecipes Apr 18, 2009 at 8:40 pm
Where did you find rhubarb? I’ve been looking all over for it. Wanted to make a rhubarb relish the other day. Love the idea of putting it in a Mojito.
katiek @ kitchensidecar Apr 18, 2009 at 10:01 pm
sweet… I love the fruit exotic in drinks. the unknown tart.
I recently made tamarind margaritas with fresh pods and tequila. superb.
sivan harlap Apr 19, 2009 at 8:27 am
this sounds/looks awesome! next time i see rhubarb at the greenmarket im gonna make this syrup and take it to bside for a very special happy hour!!
megan Apr 19, 2009 at 9:40 am
Ooh rhubarb relish sounds good. Rhubarb chutney? Yum. And tamarind margaritas sound amazing, too. I had one recently at this place called Hecho en Dumbo that was awesome – they coat the rim with chile salt! I got the rhubarb at my food co-op. Sivan, I want to stop by bside sooooon for your cocktail night! Miss you guys.
Natasha - 5 Star Foodie Apr 19, 2009 at 2:26 pm
I love the idea of rhubarb mojito! I will definitely try it! I have some rhubarb in my fridge right now!
lisaiscooking Apr 19, 2009 at 5:34 pm
The mojito sounds great, and so does a rhubarb whiskey sour!
Sara Apr 19, 2009 at 7:51 pm
This looks fantastic!
The Duo Dishes Apr 20, 2009 at 11:56 am
Yes to mojitos!!!
Michael Apr 20, 2009 at 2:54 pm
Great drink idea. I think that a rhubarb syrup would probably be great in all kinds of cocktails.
Jude Apr 21, 2009 at 12:56 am
Just saw that peculiar shade of red at the markets today. Can’t wait to get my hands on a bunch!
Kasey Apr 21, 2009 at 11:28 am
I’ve been starting to see rhubarb at the markets and I’m always wondering how to make use of it. This sounds like a great twist on my favorite drink, esp. with this heat wave we’re having in San Francisco.
Noelle May 1, 2009 at 5:40 pm
Oh YUMMY! I love Rhubarb, and have since I was a kid, so I’ll have to mention this to one of my bars here in LA. Thanks.
Stacy May 22, 2009 at 11:14 am
Who says you can’t eat rhubarb raw? I did it all the time as a kid, and from the blog posts where people write about their childhood memories of eating rhubarb, I was not alone.
It is the LEAVES that you cannot eat, raw or cooked.
megan May 22, 2009 at 12:21 pm
Thank you, Stacy, for your passionate comment. I figured out my mistake back when Ana commented (#1) and have since been eating rhubarb raw.
Stacy May 22, 2009 at 3:29 pm
Oh good.
Eating a stalk of rhubarb dipped in sugar is one of the great pleasures everyone should experience.
And I apologize if my first comment came off as harsh. If I had been thinking, I would have punctuated it with a few smileys to show my comment was good natured.
Amelia of Gradually Greener Jun 2, 2009 at 2:45 pm
Oh wow, that looks great. I just wrote a post about rhubarb syrup and was thinking a rhubarb mojito might be good, but now there’s photographic evidence. And I like your idea of a rhubarb whiskey sour, too!
megan Jun 2, 2009 at 3:00 pm
Oh I think there is no end to what can be done with rhubarb syrup! And I candied some rhubarb the other day to go on top of a rhubarb cake, but would be a great garnish with a rhubarb whiskey sour!
Jen Jun 12, 2009 at 4:28 pm
I have a bag of rhubarb in my crisper than I’ve been debating what to do with. Stewed rhubarb for my yogurt and a rhubarb syrup for my cocktails. Genius!
Lisa in Seattle Jul 8, 2009 at 2:57 pm
It turned out really good! I used Parrot Bay’s Key Lime Rum instead of plain rum – EXCELLENT!!! Thanks for the simple and easy to follow recipe!
Anissa Mar 23, 2010 at 12:15 pm
I will definitely try this.
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