Free of: All top allergens, except sulphites (alcohol) and gluten-free

Ingredients

• 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

Method

1. To a mixing glass or cocktail shaker, add cooked rhubarb, mint, sugar and lime juice.
2. Mash together with muddle stick or wooden spoon.
3. Add rum and soda. Stir well, pour into a glass with ice. Garnish with lime wedge.

Pairs well with Turkey Tortillas or 3-Bean Chili con Carne

Recipe by Simon Clarke

First published in Allergic Living magazine, Spring 2010 5th anniversary edition.
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