In this rosy rhubarb mojito, the sour taste of rhubarb is balanced by sugar, lime, and fresh mint. Celebrate brighter days ahead with this distinctly springtime cocktail that will refresh and delight your taste buds!
This rhubarb mojito is a fresh, springtime twist on the classic cocktail I reach for as soon as the weather warms up. It keeps everything I love about a traditional mojito—cooling mint, bright lime, and crisp white rum—but swaps in rhubarb simple syrup for a tart, lightly sweet edge that makes the whole drink feel new again. The rhubarb adds a gentle sour note and a beautiful blush color without overpowering the refreshing mint-lime combo that makes mojitos so irresistible on a warm day.
Rhubarb is usually saved for pies and crumbles, but turning it into a simple syrup captures its unique flavor in the most drinkable way. This cocktail is easy to shake up, doesn’t require many ingredients, and is just as good made non-alcoholic—simply skip the rum and add an extra splash of soda water. I love keeping a jar of rhubarb syrup in the fridge so I can stir it into mojitos, lemonades, sparkling water, or any spring drink that could use a little seasonal brightness.
A few more rhubarb drinks you might enjoy are my rhubarb margarita and my rhubarb lemonade .
Make ahead for a party
The rhubarb syrup will last up to two weeks in the fridge when stored in a jar or container with a tight-fitting lid.
To make the cocktail in advance, you can muddle a larger portion of the mint, lime, white rum, and rhubarb syrup in a pitcher a few hours before your get-together. When you’re ready to serve, add ice and soda water.
To scale this recipe, simply use cups instead of ounces. For example: 2 cups white rum, 2 cups lime juice, 1 cup rhubarb syrup.
Rhubarb Mojito Recipe
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Ingredients
Rhubarb Syrup
- ▢ 8 cups chopped rhubarb (fresh or frozen!)
- ▢ 3 cups water
- ▢ 2 cups sugar
Rhubarb Mojitos
- ▢ 10 mint leaves
- ▢ 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)
Instructions
- 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 leaves, 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
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Rhubarb Mojito Recipe
Ingredients
Rhubarb Syrup
- 8 cups chopped rhubarb , fresh or frozen!
- 3 cups water
- 2 cups sugar
Rhubarb Mojitos
- 10 mint leaves
- 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
Instructions
- 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 leaves, 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
