Rhubarb juice.  It's my newest obsession.  For real.

Now, if you've been following me for a while, then you'll know that I really really love rhubarb.  Although I usually consume it when it's been baked into a crisp or a coffee cake (possibly my favorite kind of cake ever!).

Since our rhubarb grows throughout the Summer, I wanted to think of a new way to use it.  I saw this gorgeous post about rhubarb simple syrup by the ever talented Molly Yeh, and knew that I wanted to make some sort of rhubarb drink!  I mean, come on, check out that colour!  

I'm such a sucker for tart things, and rhubarb just hits the spot!  This recipe is super flexible, and you can adjust the sweetness to your own liking.  Feel free to toss in a few strawberries too if you're feeling adventurous!

r h u b a r b   m o j i t o s

by: Kelsey Siemens
yield: 2 mojitos

Directions:

1)  In the bottom of a glass, muddle (crush) the mint leaves and lime wedges.

2)  Add ice cubes and rum to the glass.

3)  Top up your glass with rhubarb juice and club soda.  Add sugar to taste.

4)  Garnish with a lime wedge.

**Alternatively, you can always replace the club soda with 7up or Sprite, and then you can skip the sugar as well!

Ingredients:

10 fresh mint leaves

1/2 lime, cut into 4 wedges

1/2 cup rhubarb juice (**see recipe below)

sugar (to taste)

1 1/2 oz white rum (you could use more!)

1/2 cup club soda (or fill up your glass)

ice cubes (as many as you'd like)

r h u b a r b   j u i c e

Directions:

Now this isn't so much a proper recipe, as it is a guideline.  

I like to chop up a bunch of rhubarb into fairly small pieces, throw them into a pot, and fill it with water until the rhubarb is just barely covered.  Then bring it to a boil over high heat, reduce the heat but keep it simmering.  Let it cook for 20 minutes or so, until the rhubarb is nice and soft.  Strain out the water into a bowl and discard the rhubarb pulp.  There you have it...Rhubarb juice!

If you want to, you can boil your rhubarb juice with sugar to make a simple syrup (this will keep the sugar from separating from the juice in drinks, and will keep in the fridge quite a bit longer!

Ingredients:

rhubarb

water

a splash of lemon juice

Cheers!

-Kelsey