60ml(0.25 cup) white rum, I used Captain Morgan White Rum
Ice
Soda water to taste
To garnish:
Mint leaves
Lime slices
Rhubarb slices
For the rhubarb syrup:
150g(5.3 oz) sliced rhubarb
150g(0.75 cup) sugar
180ml(0.75 cup) water
Instructions
For the rhubarb mojito:
Combine the mint, lime juice and rhubarb syrup in a glass and crush the mint leaves as you mix.
Then stir in the rum.
Top with some ice and soda water before garnishing with mint, lime slices and rhubarb.
For the rhubarb syrup:
Make the syrup by combining the rhubarb, sugar and water in a saucepan over medium heat till the sugar is dissolved. Then simmer away covered for 20 min until the rhubarb is soft.
Then let the syrup cool before straining out the rhubarb and storing the syrup in clean jar in the fridge or using at once.