Posted on Monday, June 10th, 2013
I made a nice, big batch of Strawberry-Rhubarb Syrup recently. My newest garden cocktail using this scrumptious concoction is a Strawberry-Rhubarb Mojito. I even used genuine mojito mint from the Drunken Botanist Plant Collection. If you like strawberries and rhubarb together, or mojitos, or all of the above, give this Strawberry-Rhubarb Mojito recipe a whirl.
- 2 ounces rum
- 2 ounces Strawberry-Rhubarb Syrup
- 1/2+ ounce freshly squeezed lime juice (feel free to add more for more tartness)
- 5 or 6 mint leaves for muddling, and a sprig for a garnish
Muddle the mint leaves in the bottom of your serving glass. Add the rum, Strawberry-Rhubarb Syrup, and lime juice. Mix, add ice cubes, and garnish with a sprig of mint.
- 3 cups diced rhubarb
- 3 cups strawberries, hulled and cut in half
- 2 tablespoons chopped ginger root
- 2 1/2 cups water
- 2 1/2 cups organic cane sugar
- 1/4+ teaspoon grated nutmeg
Put everything in a large pot, and bring to a simmer, stirring frequently. Keep at a gentle simmer for 20 – 30 minutes. Let cool. Strain through a sieve into a clean bottle. Save the fruit in your strainer to enjoy as is, mixed with yogurt, or added to a future recipe. Store syrup and cooked fruit in your fridge.