It’s sweet, just tart enough, a refreshing summer cocktail that can be slung together with a minimum of fuss and muss. Here’s how you do it:
First you must make your rhubarb simple syrup. I recommend doing this a few hours ahead of time so it can chill. But what did *I* do? I set up an ice bath with two metal bowls and ice water in between, so I could cool off the simple syrup A.S.A.P. Planning ahead is awesome, but I wanted a cocktail!
Rhubarb Simple Syrup
1 ½ cups water
1 cup granulated sugar
1 cup rhubarb, diced into small pieces
Bring to a simmer to dissolve sugar. Simmer about 5 minutes, until the liquid is reduced to 2 cups. Strain out rhubarb. (It was too good to throw away, so we ate it. You could mix it into apple sauce, strawberry jelly, or vanilla ice cream. Love rhubarb!)
Cool the syrup.
Strawberry Rhubarb Mojito
In a tall glass:
Muddle 3 lime wedges (about ¼ lime)
10 mint leaves
3 Tablespoons rhubarb simple syrup
What does muddle mean? In my house, it means smash around with a wooden spoon. My neighborhood BFF, Melissa, has a fancy mortar and pestle mojito doogie. Basically, you want to smoosh the juice out of the lime, release the oil from the zest, and bruise the mint leaves.
Add 2 ounces white rum.
Fill glass with ice.
Add ½ cup club soda.
Toss in one strawberry, small diced
Stir. Blur. Jubilate.