Makes 2 servings


For the rhubarb syrup:

8 ounces chopped rhubarb

1 cup sugar

2 cups water

¼ teaspoon nutmeg

For the mojitos:

2 ounces white rum

4 ounces rhubarb syrup

8 (or so) mint leaves

2 tablespoons fresh lime juice


Soda water, to top


For the rhubarb syrup:

1. Combine all of the ingredients in a small pot over high heat.

2. Bring the mixture to a boil, let boil for a minute, and then reduce to a simmer. Simmer for 5 minutes, or until the mixture has reduced by one-third. Remove from heat and let the mixture cool completely.

3. Strain out the rhubarb and reserve it to spread on toast, use on top of ice cream, or mix in with yogurt. Keep the syrup in a covered container in the fridge - it will stay good for 2 weeks.

For the mojitos:

1. Use a muddler or the handle of a wooden spoon to muddle the mint at the bottom of the glasses, mashing the mint leaves well to release the flavor. Add one part rum, one part lime juice, and one part syrup and stir. (Proportions can vary based on taste.)

2. Add ice, top with soda water, and garnish with rhubarb and mint. Serve immediately.

Per serving: 472 calories; 1 gram protein; 106 grams carbohydrates; 102 grams sugar; trace fat; no cholesterol; 10 milligrams sodium; 3 grams dietary fiber.