Rhubarb Mojito And A Revelation
This time last year I was up to my eyeballs in rhubarb from our garden. Today? Snowstorm. I’m craving sunshine, crisps, pies and cocktails. How delicious does this rhubarb mojito look?
Originally I had planned to complain a little bit about the weather and post a rhubarb recipe today, but when I stumbled on this rhubarb mojito post from Not Without Salt, it was the words, not the drink, that I the most found striking.
I have been stuck in a stunned funk ever since we made the decision to move – almost paralyzed, I’ve been unable to truly process what’s about to happen. We’re not leaving until August but I’ve been tempted the past week to quit my job and spend the next four months taking one looooooong nap (my typical “flight” coping mechanism coming through loud and clear). I’ve also been second guessing my decision to blog (blogs are generally narcissistic and shallow, right?).
But then, I found these words, hidden in a spring cocktail recipe, and was instantly snapped back to reality. They are inspiring me today, so I’m sharing them:
Sometimes you take baby steps and sometimes you leap.
There are times when a task feels like a mountain and other times you jump over them like molehills.
There are mornings when getting out of bed seems impossible and others where you are so excited for the day you can’t sleep.
At times it rains and others when the sun warms your face casting a rosy tint to your cheeks…
Sometimes the words are plentiful and eloquent, other times they are bulky and incoherent.
There is a time to selflessly serve and a time to humbly ask for help.
There are seasons of planting and pruning and times when the harvest is fruitful.
The challenge lies in finding the purpose and joy in it all. Every season tucks away lessons and occasions for growing and bettering. It’s our duty to seek the truth whatever the season.
This is a lesson that I’m currently learning or I should say re-learning. I hold firmly to the truth that everything is made beautiful in its time. In this I find hope…
Then there are the days when you stop taking yourself too seriously and realize that a cocktail and a bit of retail therapy goes a long way. Which is why I’m here today.
This pleasantly pink brew is the perfect accessory for spring. A gentle touch of cinnamon and nutmeg blended with rum leans towards a tropical punch but the heady scent of mint wins out giving this cocktail the title of “mojito”. The rhubarb flavor isn’t overly intense but rather lends a floral sweetness that is too light for summer but perfect for the gentle warmth of spring.
makes 1 small cocktail
1 oz white rum
2 oz rhubarb syrup (recipe below)
5 (or so) mint leaves
1 Tablespoon lime juice
In the bottom of a glass add a bit of nutmeg, lime zest, mint leaves and the lime juice. Using a muddler or the end of a wooden spoon muddle the ingredients. You want to really bruise and break up the mint leaves. Add the rum and syrup, give a light stir then top with ice. Garnish with mint and a thin slice of rhubarb.
This is enough syrup to make plenty of cocktails. If alcohol isn’t for you a couple ounces of this syrup added to sparkling water and a squeeze of lime makes a delightful non-alcoholic version of this drink.
8 oz chopped rhubarb (2-3 small stalks)
1 cup sugar
2 cups water
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ vanilla bean (optional)
Combine all the ingredients in a small pot. Bring to a boil then reduce to a simmer. Simmer for 5-7 minutes. Let cool completely.
Strain the ingredients. Reserve the rhubarb to top yogurt, ice cream or oatmeal.
The syrup will keep covered in the fridge for two weeks.
I’m making a special trip to the grocery store for these ingredients and will be toasting to my new mindset tonight. Also, the nutmeg in this recipe makes her a genius. #Refreshed