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Rhubarb Sauce for Ice Cream and Syrup for Mojito Recipe

   
 

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     Rhubarb Sauce for Ice Cream and Syrup for Mojito

Category   Sauces
Sub Category   None
Ingredients
12 stalks Rhubarb
3 cups Sugar
6 cups Water
1 tsp Cinnamon
1 tsp Nutmeg
1 Vanilla Bean
RHUBARB MOJITO
 
1 oz White Rum
2 oz Rhubarb Syrup (recipe attached)
5 Mint Leaves
1 Tblsp Lime Juice
Lime Zest
Nutmeg
Instructions
Combine all the ingredients in a pot. Bring to a boil then reduce to a simmer. Simmer for 10 minutes. Let cool completely. Stain the ingredients through a sieve. Do not crush or push the rhubarb through the sieve, as that will make the syrup bitter.
Reserve the rhubarb pulp to top yogurt, ice cream or oatmeal.
The syrup can be frozen. To serve, shave and mix with ginger ale. For alcoholic drink all vodka. Syrup can be stored in fridge for up to 2 weeks.
To make Mojito- 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 breakup 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.


Originally Submitted 8/10/2015





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