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Raspberry Rhubarb Mojito with limes and tea towel on white marble

Raspberry Rhubarb Mojito

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  • Author: Aberdeen


Enjoy the best flavors of the spring and summer with this thirst quenching raspberry and rhubarb infused mojito.


Units Scale

For the Raspberry Rhubarb Simple Syrup

  • 1 cup fresh rhubarb, diced
  • 1 cup fresh raspberries
  • 1/2 cup white sugar
  • 1/2 cup water

For the Mojitos

  • 6-8 sprigs fresh mint leaves
  • 1/4 cup raspberry rhubarb simple syrup
  • 3 ounces light rum
  • 3 tablespoons lime juice
  • Club soda
  • Crushed ice


  1. Make the Raspberry Rhubarb Simple Syrup: Combine the sugar and water in a small pot. Bring to a boil and add rhubarb and raspberries. Reduce heat and simmer for 5 minutes, stirring frequently. Remove from heat and let steep for about 5 minutes. Strain the syrup to remove all the solids and pour into a bowl. Chill until completely cooled. Store in an airtight container for up to two weeks.
  2. Muddle together raspberry rhubarb simple syrup, mint, and lime juice in a cocktail shaker. Pour in rum and muddle to combine.
  3. Pour rum mixture into glasses over crushed ice (you can remove the mint leaves and add new, fresh ones to garnish as desired).
  4. Top with a splash of club soda and extra mint leaves. Enjoy!