The Rhubarb Mojito is the summery answer to the classic Mojito – instead of sugarcane juice, tart and fruity rhubarb syrup goes into the glass. The combination of white Rum, fresh mint and sparkling Soda makes it the perfect thirst quencher. Important: The syrup should not be too sweet, otherwise it will overpower the mint aromas. A hint of Lime brings balance, and a few fresh rhubarb pieces as garnish give the drink visual and flavor depth.
And this is what you need for the Rhubarb Mojito
60 ml rhubarb syrup (homemade or store-bought, max. 50 % sugar content)
50 ml white Rum
8–10 fresh mint leaves (plus 1 sprig for garnishing)
30 ml freshly squeezed lime juice
Soda water (approx. 80–100 ml, to taste)
Ice cubes or crushed ice
2–3 thin rhubarb sticks (approx. 3 cm long, for garnishing)
What matters
The trick is in the timing: The rhubarb syrup should only be mixed with the lime juice shortly before serving. If the two stand too long, the syrup loses its bright red color and the acidity becomes harsh. If you prefer it extra fresh, you can briefly rub the mint leaves between your palms before muddling – this intensifies the aroma. And: crushed ice melts faster and dilutes the drink, so it’s better to use large ice cubes and rinse the glass with cold water before filling to prevent the ice from melting immediately.
Variations
- Rhubarb-Basil Mojito — Replace the mint with 6–8 fresh basil leaves. The syrup can be a little sweeter, as basil is less intense than mint. Optionally add 1 cl elderflower syrup for a floral note.
- Non-alcoholic Rhubarb Mojito — Replace the white Rum with 50 ml non-alcoholic Rum or simply more Soda water. For more depth, add an additional 1 cl lemon juice.
- Spicy Rhubarb Mojito — Add 2–3 thin slices of fresh ginger root and let them steep in the syrup-lime mix for 10 minutes before adding the Rum. Remove before serving or leave as garnish.
Frequently Asked Questions
Can I use ready-made rhubarb syrup from the supermarket?
Yes, but make sure the sugar content isn’t too high – syrups with 40–50 % sugar are ideal. Syrups that are too sweet make the drink cloying and overpower the mint. Homemade syrup is always the better choice, as you can control the sweetness yourself.
Why does my Rhubarb Mojito turn brown?
This happens when the rhubarb syrup stands too long with the lime juice. The acid oxidizes the syrup and causes it to lose its color. Mix the two ingredients only shortly before serving and serve the drink immediately.
Can I use frozen mint?
No. Frozen mint loses its essential oils when thawed and tastes grassy instead of fresh. Always use fresh mint leaves – ideally wash and pat dry shortly before muddling.
Which Rum works best?
A light, not too aromatic white Rum is ideal. It should not be too sweet so it doesn’t overpower the rhubarb flavor. A Rum with 40 % alcohol is sufficient – too strong Rum makes the drink unbalanced.
