Rhubarb Mojito Mocktail
Serves 20 (in a 10 ounce rocks glass filled halfway with ice)
5 ½ c Rhubarb Syrup (recipe below)
1 c loosely packed mint leaves, plus more for garnish
8 c club soda
1 ½ c lime juice
16 lime wedges for garnish
To make the Rhubarb Syrup:
9 c chopped rhubarb (about 9 large stalks)
The zest and juice of 3 limes (juice reserved for later)
3 c sugar
3 c water
Combine rhubarb, sugar, and water in a saucepan. Zest the limes over this mixture so that you don’t leave out any of the lime oil while zesting. Bring this mixture to a big boil, then turn down the heat to a simmer, stirring occasionally for 20 minutes until the syrup is thick. Strain the mixture through a fine mesh sieve into a large glass measuring container. (The straining will take a bit of effort! Ladle a cup or two of pulp into a sieve with a wooden spoon until all liquid is gone. Start the process again, emptying pulp into another container so the liquid can get through the mesh.) There will be approximately 5 cups of rhubarb syrup and 2 ½ cups of rhubarb pulp.
Combine the Rhubarb Syrup, lime juice, and mint in a gallon container and stir well. Right before serving, add the club soda and lime wedges. Pour over ice and sip some of what’s left of SUMMER.