Servings: Makes 1 drink
Free of: Gluten and all top allergens.
- 2-inch chunk of cooked rhubarb
- 8 mint leaves, torn
- 2 tsp (10 mL) sugar
- juice of 1⁄2 lime
- 11⁄2 oz rum
- 1 cup (250 mL) club soda
- To a mixing glass or cocktail shaker, add cooked rhubarb, mint, sugar and lime juice.
- Mash together with muddle stick or wooden spoon.
- Add rum and soda. Stir well, pour into a glass with ice. Garnish with lime wedge.
Recipe by Simon Clarke
First published in Allergic Living magazine.
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