Rhubarb Mint Juleps
Rhubarb Mint Juleps are just the ticket to take advantage of the fresh rhubarb that's in abundance during the spring and jazz up your Kentucky Derby Party.
Ingredients
- mint sprigs
- rhubarb stirring sticks
- crushed ice*
- bourbon
- mint simple syrup
rhubarb puree
- 12 ounces rhubarb; rinsed ends removed and chopped (I used frozen)
- ¾ cup granulated sugar; divided
- 2 teaspoons lemon juice
- 2 tablespoon water
Instructions
To make the puree
- Place rhubarb, sugar, lemon juice, and water in a small sauce pan and cook until completely softened. This doesn't take long, especially if it was frozen. You can add water as needed to keep the rhubarb from sticking to the pan. Puree in a blender, food processor, etc. Let cool.
- Fill a cup with crushed ice.
- Add 2 ounces of bourbon, ½ tablespoon of mint simple syrup, and 1 tablespoon rhubarb puree to a shaker or glass and stir or mix well. Pour over the crushed ice.
- Garnish with a mint sprig and a rhubarb stirring stick.
And don't forget that these are really strong, so hold onto your (Derby) Hats!
Or if you’re making them for a crowd
- You’ll need one cup of rhubarb puree mint simple syrup mixture per 64 fluid ounces of bourbon.
- A handle is 60 fluid ounces, so you can pour off about a cup of bourbon and reserve for cooking etc.
- Then pour ⅓ cup of mint syrup and ⅔ cup rhubarb puree straight into the bottle.
- Shake gently and you can now just pour straight from the bottle into the cups of crushed ice. Garnish with mint sprigs and rhubarb stirring sticks.
Notes
*Don't forget that with juleps, ice is the mixer, so don't be stingy, and send out an ice retrieval team as often as necessary if your freezer can't keep up.