rhubarb-ginger mojitos & Rhubarb-Ginger Soda
A festive looking drink puts us in a good mood regardless of whether it’s spiked with rum or not. This one tastes as good as it looks.
4 cups rhubarb stalks, chopped into 1”
3 pieces of ginger, 1/2-inch thick
1 cup granulated sugar
1 cup water
8 oz rhubarb-ginger syrup
1/4 cup mint leaves, tightly packed
4 oz lime juice
club soda or sparkling water
Variation: For mojitos, add 4 oz white rum before shaking.
Garnish: Use ribbons of rhubarb, slices of lime and sprigs of mint.
Combine all the ingredients for the syrup in a medium sauce pan. Bring to a boil, lower heat and continue to simmer for about 15-20 minutes until the rhubarb is soft and the liquid is slightly thickened. Stir occasionally.
Carefully pour the contents through a mesh strainer, into a bowl. Push down on the solids with a spatula. Allow the syrup to cool in the bowl. Transfer to a glass jar and store in the refrigerator for up to 1 month. With the ginger removed, reserve the remaining solids from the strainer as a compote to serve over ice cream, granola or oatmeal.
To mix the drinks, add mint to large shaker or pitcher. Muddle the mint with a wooden spoon or drink muddler. Add syrup, lime juice, (rum if using it), ice and 8 ounces club soda. Shake or stir vigorously. Pour through a strainer, into 4 glasses filled with ice. Top off with additional splash of club soda and garnish.
Garnishes that are relevant to the ingredients of your drink help to create the anticipation of what the drink will taste like. We used a sharp mandoline to slice through a stalk of rhubarb and create ribbons to garnish our drinks. If you want to take a nibble, the zing of the fresh rhubarb plays nicely against the sweetness of the drink.