Mint and rhubarb are some of the first edibles to come up in the spring - so celebrate this warmer weather with a lively combination in a refreshing and colourful drink. This mocktail (can be a cocktail if you add a splash of rum/gin/vodka) is easy to prep, and is sure to delight people of all ages. This recipe is adapted from Canadian Living in their June 2008 issue.
Place water, sugar, and rhubarb in a pot on medium heat, and bring to a simmer.
Once rhubarb is fully cooked (about 20-25 minutes) remove from heat and strain through a fine mesh sieve.
Allow to cool, and store in an airtight container/mason jar in the fridge for up to two weeks.
In a cocktail shaker (or a mason jar) shake mint leaves with ice cubes until muddled and fragrant.
Add rhubarb syrup and lime juice. Shake.
Divide between 2-3 glasses and top up with sparkling water or ginger ale and ice if desired.
Garnish with a lime wedge and fresh mint leaf.
Don't toss the stewed rhubarb you strained to make the syrup! It is absolutely perfect with an unsweetened tangy yogurt for a simple dessert or breakfast.