for 4 glasses

Rhubarb syrup

2 ½ dl	water
600 g	rhubarb, cut into pieces
250 g	sugar
1 tbsp	lime juice

Mojitos

2	limes, rinsed with hot water, dabbed dry, cut into eighths
2 tbsp	cane sugar
1 dl	white rum
6 dl	sparkling mineral water
1 stick	rhubarb, cut into 4 sticks approx. 10 cm long
4 sprig	peppermint
¼ tsp	Tasmanian pepper
some	ice cubes

How it's done

Rhubarb syrup

Bring the water and rhubarb to the boil, simmer for approx. 2 mins. Turn off the heat, cover and leave on the hob to infuse for approx. 15 mins. Pour the liquid and rhubarb through a sieve, retaining the juice.

Bring the juice, sugar, lime juice and raspberry powder to the boil, stirring constantly. Reduce the heat, simmer for approx. 2 mins. While still boiling hot, ladle the syrup into the clean, warmed bottle and fill to just below the rim, seal immediately, leave to cool.

Mojitos

Divide 2 tbsp of rhubarb syrup, the limes and sugar into glasses, crush gently with a fork. Pour in the rum and water. Add the rhubarb, mint, pepper and ice cubes.

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