Raise a drink to the coming season with this refreshing twist on a classic mojito.
Makes 6
400g rhubarb, topped, tailed and roughly chopped. Plus 1 stalk extra, to garnish
100g unrefined brown sugar
Crushed ice
10g fresh mint leaves. Plus an additional sprig of mint per person, to garnish
Juice of 2 limes
6 shots (25ml each) white rum, optional
Sparkling water
1 lime, to garnish
1 Place the rhubarb and sugar in a small saucepan along with 100ml of water and bring to a boil.
2 Once boiling, reduce the heat to a gentle simmer and cook for a further 15 mins, or until softened, stirring regularly to avoid sticking. Blitz in a blender until it's a smooth consistency, then set aside to cool.
3 To serve, fill a third of each glass with crushed ice, then divide the mint leaves, lime juice and rhubarb syrup between each glass.
4 If using, add a shot of rum to each glass and top with sparkling water.
5 Using a vegetable peeler, cut the remaining rhubarb stalk into thin ribbons. Curl and add a ribbon to each glass, along with a sprig of mint and a wedge of lime to garnish.
This tipple is just one of the ideas from our April ‘gathering’ feature, which we’ve called ‘Lighting the Way’. It’s a menu to accompany the Scandi celebration of Valborg, thrown to welcome in Spring. It also includes for Avocado Mousse with Prawns, Meatballs & Cucumber Sticks, Pickled Cucumber, Swedish Beetroot Salad and a Saffron Swedish Cake. The recipes are by Kay Prestney and the photography by Rebecca Lewis.
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