It's 1 part of your 5 a day..... You're welcome 😉
For the rhubarb syrup
340g fresh Rhubarb (chopped into small pieces)
Bring water and sugar to a boil in small saucepan until sugar has dissolved. Remove from heat and stir in chopped rhubarb.
Mash mixture fork. Let mixture marinate for at least an hour.
After about an hour, drain & pass the rhubarb mixture through a fine mesh strainer to remove the pulp then store in a container & chill in the fridge.
THE MAKING OF THAT SWEET NECTAR THAT IS ''RHUBARB MOJITO''
Juice of 1 lime
2 decent teaspoons sugar (we used organic raw cane sugar)
1 cup crushed ice
12 fresh mint leaves plus 5 small sprigs for garnish
60ml white rum
30ml of rhubarb syrup
A splash of fizzy water to your liking
In a tall glass, stir together lime juice, rhubarb syrup & sugar until sugar dissolves. Add 1/4 cup crushed ice to the glass.
Rub mint leaves over rim of glass, then tear leaves in half and add to glass. Gently stir for a few seconds, then add rum, remaining crushed ice & fizzy water. Stir gently for a few seconds, then tuck in some mint sprigs & enjoy.