In this rosy rhubarb mojito, the sour taste of rhubarb meets sugar, lime, and fresh mint. Celebrate brighter days ahead with this distinctly springtime cocktail that will refresh and delight your tastebuds!
If you love rhubarb as much as we do, also try our dark chocolate rhubarb brownies, strawberry rhubarb cobbler, or strawberry rhubarb pie.
We all know how cooling the classic combination of lime and mint is on a warm day. But rhubarb? While this sour vegetable is typically reserved for pies and crumbles, we capture its unique flavor in a refreshing springtime cocktail.
This one is easy to make non-alcoholic, too. Simply omit the rum and add an extra splash of soda. It doesn't take a lot of ingredients, it's simple to make, and leftover rhubarb syrup can be added to all your favorite drinks.
How to make a rhubarb mojito
This recipe makes more syrup than you'll need for one mojito. It lasts for two weeks in your fridge and can be used to make more mojitos, margaritas, and lemonade, too!
Here's how to make this rosy rhubarb mojito in a few simple steps:
- Start by making the rhubarb syrup. Simmer the chopped rhubarb in water, breaking it up as it softens, then strain it in a mesh sieve. Stir the sugar into the water mixture until it dissolves.
- Now you can make your mojito! Fill your tall glass with ice, followed by the mint leaves, white rum, lime juice, and rhubarb syrup. Muddle it all together and top it with a splash of soda.
- Garnish with lime slices, mint leaves, and a stalk of fresh rhubarb. That's it!
Full recipe instructions are in the recipe card below.
Here's everything you'll need to make the rhubarb syrup:
- Rhubarb – fresh or frozen!
This is what you'll need for the rhubarb mojito:
- Mint leaves
- White rum
- Lime juice
- Lime slices, mint leaves, and a stalk of fresh rhubarb for garnishing
You'll also need a muddler (or you can use the back of a wooden spoon), and a tall glass for serving.
The rhubarb syrup will last up to two weeks in the fridge when stored in a jar or container with a tight-fitting lid.
You can definitely make the syrup ahead of time. The cocktail itself has ice in it so wait until you're ready to serve this drink to mix it up. When the ice melts, it dilutes the drink and changes the taste.
How to serve a rhubarb mojito
This rhubarb mojito is stunning to serve. Sit back and enjoy it on a sunny patio with friends. Its vivid hues also make it feel celebratory enough for serving at birthday parties, showers, or special occasions.
Popular mojito recipes
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- 8 cups chopped rhubarb, fresh or frozen!
- 3 cups water
- 2 cups sugar
- 10 mint leave
- 2 ounces white rum
- 2 ounces lime juice
- 1 ounce rhubarb syrup, see notes
- Soda, to top
- Lime slices, mint leaves, and long strips of rhubarb, to garnish
- Begin by making the rhubarb syrup. Simmer the rhubarb and water in a small, covered pot for 10 minutes. Crush the rhubarb gently with a spoon to release all of the flavor. Strain the syrup through a fine-mesh sieve then return the syrup to the pot. Add the sugar and stir until it dissolves, about 2 minutes. Let the rhubarb syrup cool completely before using it.8 cups chopped rhubarb, 3 cups water, 2 cups sugar
- Fill a tall glass with ice then add the mint leaves, white rum, lime juice, and rhubarb syrup. Mix the mojito then top with a little soda water.10 mint leave, 2 ounces white rum, 2 ounces lime juice, 1 ounce rhubarb syrup, Soda
- Garnish the glass with lime slices, extra mint, and strips of rhubarb.Lime slices, mint leaves, and long strips of rhubarb