Strawberry Rhubarb Mojitos

There are a few people on Twitter I follow but never speak to. They’re people I’m a little in awe of, so I lurk around their pages, eavesdrop on their conversations. I could interact with them but my shyness holds me back, even in the virtual world.

Abby Dodge is one of those people. She’s the author of several cookbooks, and a contributor to Fine Cooking Magazine. During one of my recent “lurking” bouts I discovered Bake Together. Bake Together came about through Twitter conversations about .. baking together. Since it would be pretty difficult to actually get together and bake, bloggers are invited to virtually bake together. Abby chooses a recipe, and bloggers each create their own version and post it. I missed the first challenge but decided to get in on the second, strawberry sorbet.

My original plan was to make strawberry rhubarb ice cream sandwiches with chocolate cookies. I don’t have an ice cream maker, but I’ve made ice cream without one before so I assumed sorbet would work too. I made the fruit puree, put it in the freezer, then blended it with an immersion blender every 45 minutes or so for 4 hours. At that point I let it freeze, just like I did with the ice cream. Unfortunately, I ended up with a block that was semi scoopable, but really too solid to consider sorbet. It tasted amazing though; the flavour of the Quebec strawberries really came through. I wasn’t going to let this go to waste.

My mind went back to the strawberry juice my mom used to make when I was young; it’s just strawberries blended with sugar and water but it’s soo good. My new plan was to make a grown up version of that. I melted the “sorbet” and mixed it with some club soda, rum and mint to make Strawberry Rhubarb Mojitos. And now Bake Together has become Drink Together.

If you have an ice cream maker, I’d really recommend making the sorbet. And if you don’t, you should try this drink!

Strawberry Rhubard Sorbet

  • 3  cups chopped rhubarb
  • 1 cup sugar
  • 2 cups strawberries, cleaned and hulled
  1. In a large saucepan, bring the rhubarb and sugar to a boil, then simmer for 10-15 minutes until the rhubarb is softened. Let cool.
  2. In a blender, puree the strawberries. Add the cooled rhubarb to the strawberries and blend.
  3. Follow the manufacturers instructions on your ice cream maker to freeze the sorbet.

Strawberry Rhubarb Mojitos

  • 1 cup Strawberry Rhubarb Puree
  • Mint leave (about 10 per person)
  • 1 cup White Rum
  • Club Soda
  • Simple Syrup (optional)
  1. In a pitcher, mix the mint leaves with some ice to muddle. Add the strawberry rhubarb puree and white rum. Top off the pitcher with club soda. If you feel it needs more sugar, and the simple syrup.

Enjoy! (Responsibly!)


39 thoughts on “Strawberry Rhubarb Mojitos

  1. I love it! And your photos are gorgeous. Also, if you were to freeeze this with the booze already in it, it will stay softer for scooping. Have it both ways. :-)

  2. gorg post, pix and recipe!
    Granitas are a bit time consuming as you need to stir/scrap/buzz until the ice crystals form.. that said, I’m not sad at all about this — the drink looks divine!!

  3. I love grown up drinks like this to sip on while relaxing outside. I also love when a recipe goes awry and then produces something equally as delicious. Gorgeous pics as always!

  4. Isn’t it amazing when a great recipe comes to fruition by accident? I love mojitos and I have to definitely give this a try.

  5. I made this recipe this weekend, and while it was yummy, a few comments. First my mojito looks nothing like the clear strawberry red juice shown. Second, the 1:1 puree to rum proportions are off, or the recipe needs to reflect what size pitcher was used: I needed more of a 2:1 proportion to get enough fruit to balance the alcohol. Third, did you really use NO water to boil down the rhubarb? Didn’t it burn?

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