Rhubarb season is short and coming to an end (the 4th of July is the last time you should pull from your rhubarb). Life’s too short not to have a happy hour. This rhubarb mojito spritzer is one of the greatest spring and early summer drinks because of its sweet, tart, and refreshing taste.
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Rhubarb Simple Syrup
The first part of making this spritzer is to make a rhubarb simple syrup. Then we’ll move to the patio and finish making our spritzer. I’ve got the exact details on how to make the syrup over here. But basically, you make simple syrup by mixing one part sugar to one part water. I use a cup of each. Then cut up a stalk of rhubarb and simmer for 20 minutes.
Cut your rhubarb.
Wash and chop them into slices.
In a medium pot: add the sugar, water, and chopped rhubarb over medium heat. Heat until the sugar is dissolved and the rhubarb is soft. It should be 20 minutes to soften the rhubarb. Cool and strain.
You can see the rhubarb simple syrup on the left.
Making a Rhubarb Garnish
Take a long stalk of rhubarb and wash it. Then set a mandolin to a very thin slice it.
Rhubarb Mojito:
Ingredients:
- 1 lime cut into wedges
- 1 handful of mint leaves
- 1 rhubarb garnishment
- rhubarb simple syrup
- soda water white rum
In a tumbler, muddle 3 to 5 mint leaves and squeeze two lime wedges over them. Then add the rhubarb garnishment before pouring 1/4 of the tumbler full of rhubarb simple syrup.
Add 2 ounces of rum into your glass. Top it off with ice and garnish.
If you like this drink, make may also like our Cider Mimosa
