Rhubarb Mojito

This Rhubarb Mojito is a refreshing summer cocktail made with homemade rhubarb juice, fresh mint, lime, white rum, and club soda. Sweet, tart, bubbly, and perfect for warm weather entertaining.

Course Beverage

Cuisine American

Keyword cocktail recipes, cocktails, fresh mint cocktail, homemade rhubarb juice, mojito recipe, rhubarb cocktail, rhubarb drink, rhubarb mojito, rum cocktail, summer cocktail

Prep Time 20

Cook Time 20

Total Time 40

Servings Drinks

Calories 174kcal

Author Tiffany Bendayan

Ingredients

For Mojito

Juice of 2 limes
2 teaspoons granulated sugar
15 fresh mint leaves
2 ounces white rum optional
1 cup rhubarb juice
Club soda to top
Ice

For Rhubarb Juice

1 pound rhubarb cut into chunks
1/4 cup granulated sugar or more to taste
1 cup water

Instructions

For Rhubarb Mojito

In a cocktail shaker, mortar, or sturdy glass, muddle the mint leaves and sugar until fragrant. Add the lime juice and stir.
Divide the mixture between 2 glasses.
Pour 1/2 cup rhubarb juice into each glass.
Add rum, if using.
Fill each glass about three-quarters full with ice.
Top with club soda and gently stir.
Garnish with a rhubarb stalk and fresh mint leaves.
Serve immediately.

For Rhubarb Juice

Place the rhubarb, sugar, and water in a medium saucepan.
Bring to a gentle simmer over medium heat.
Cook for 10 to 15 minutes, stirring occasionally, until the rhubarb completely breaks down.
Taste and add more sugar if desired.
Remove from the heat and allow to cool.
Strain through a fine mesh sieve, reserving the juice for the mojitos.
Refrigerate until ready to use.

Notes

The rhubarb juice can be made up to 3 days ahead and refrigerated.
Adjust the sugar depending on how tart your rhubarb is.
For a mocktail version, omit the rum and add extra club soda.
Serve immediately after adding club soda so the drink stays bubbly.
The cooked rhubarb pulp can be eaten as compote or spooned over yogurt, pancakes, or ice cream.
Garnish with fresh mint, lime wedges, or a rhubarb stick.

Nutrition