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Rhubarb Mojitos


For the rhubarb mojito

Small handful of mint leaves

Juice from 1 lime

60 ml (0.25 cup) rhubarb syrup

60 ml (0.25 cup) white rum, we used Bacardi White Rum


sparkling white grape water

To garnish

Mint leaves

Lime slices

Rhubarb slices

For the rhubarb syrup

150 g (5.3 oz) sliced rhubarb

150 g (0.75 cup) sugar

180 ml (0.75 cup) water


For the rhubarb mojito

Combine the mint, lime juice and rhubarb syrup in a glass and crush the mint leaves as you mix.

Then stir in the rum.

Top with some ice and soda water before garnishing with mint, lime slices and rhubarb.

For the rhubarb syrup

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.

Then let the syrup cool before straining out the rhubarb and storing the syrup in clean jar in the fridge or using at once.

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