Strawberry Rhubarb Mojito

Posted by in 4th of July, Cocktails, Cooking, Super Bowl Sunday, Valentine's Day | 0 comments







aDSC_0017 (1)






Hello & Happy Thursday!!







While I typically consume only red wine, when summer weather hits and a variety of fruits are in season, I’m all about a fresh custom cocktail!



Whether its a beverage or a baked good, I love all things rhubarb! I find that the flavor profile is unique and it blends seamlessly with a variety of fruits!




What I love about this particular cocktail is that it packs lots of flavor, a bold color, presentation is perfection, and all in all its the perf go to summer cocktail whether vegan or not!





If you crave a modern cocktail that doesn’t disappoint, you have to try my Strawberry Rhubarb Mojito recipe!










Why this recipe rocks: 






Puree can be made in bulk 

Great for entertaining

Great presentation 

Can make a syrup instead if you prefer (see notes)













DSC_0017 (1)




DSC_0025 (1)




Strawberry Rhubarb Mojito





Yields 4

Strawberry Rhubarb Mojito

Easy peasy summer mojito!

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe


    Strawberry Rhubarb puree:
  • 2 stalks of rhubarb
  • 1/2 lime
  • 2 tsp corn starch combine with 1/2 cup water
  • 1 cup strawberries
  • 12 mint leaves
  • Cocktail:
  • 4 cup ice
  • 2 limes - quartered
  • 4 ounce lime juice, about 4 lime
  • 1/2 cup white rum
  • club soda as desired
  • Garnish with lime and mint


  1. Rhubarb puree: In a large pan over medium heat add the washed and sliced strawberries an rhubarb. Combine with water and corn starch and add to the pan. Add the juice from half a lime. Cook for 7-10 minutes until the rhubarb starts to break down. Remove from heat, let cool, then add to a food processor. Pulse until smooth.
  2. In a tall glass muddle the mint and limes together to release their oils. Fill the glass with ice. Pour in the lime juice, rum and strawberry rhubarb puree and top the glass with club soda and garnish with additional mint and lime.
  3. Note: If you prefer to make a simple syrup combine 1 cup of sugar dissolved into one cup of water in a sauce pan over the stove. Cook for 7-10 minutes, remove the fruit, and let cool.



44 cal


12 g


1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info















Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

I agree to have my personal information transfered to MailChimp ( more information )

*Full discount code provided post email confirmation!

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

This site uses Akismet to reduce spam. Learn how your comment data is processed.