Rhubarb mojitos

Total time: 1hr
Preparation Time: 30m

For 4 glass

Nutritional Information

Contains 121 Kcal, 0g Protein, 13g Carbohydrates, 0g Fat


  • Rhubarb syrup
  • 2.5 dl water
  • 600 g rhubarb, cut into pieces
  • 1 tbsp lime juice
  • 250 g sugar
  • Mojitos
  • 2 lime, rinsed with hot water, dabbed dry, cut into eighths
  • 2 tbsp cane sugar
  • 1 dl white rum
  • 1 stick rhubarb, cut into 4 sticks approx. 10 cm long
  • 0.25 tsp Tasmanian mountain pepper
  • 6 dl sparkling mineral water
  • 4 sprigs peppermint
  • some ice cubes
  • Utensils
  • Syrup for 1 bottle (approx. 300 ml) / mojito for 4 glasses (each approx. 200 ml)

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  • Rhubarb syrup

    Bring the water and rhubarb to the boil, simmer for approx. 2 mins. Turn off the heat, cover and leave on the hob to infuse for approx. 15 mins. Pour the liquid and rhubarb through a sieve, retaining the juice. Bring the juice, sugar, lime juice and raspberry powder to the boil, stirring constantly. Reduce the heat, simmer for approx. 2 mins. While still boiling hot, ladle the syrup into the clean, warmed bottle and fill to just below the rim, seal immediately, leave to cool.
  • Mojitos

    Divide 2 tbsp of rhubarb syrup, the limes and sugar into glasses, crush gently with a fork. Pour in the rum and water. Add the rhubarb, mint, pepper and ice cubes.
  • Shelf life:

    Der Rhabarbersirup ist kühl und dunkel gelagert ca. 2 Monate haltbar. Einmal geöffnet, die Flasche im Kühlschrank aufbewahren, Sirup rasch konsumieren.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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