- 2-inch chunk of cooked rhubarb
- 8 mint leaves, torn
- 2 tsp sugar
- juice of 1‚ÅÑ2 lime
- 11‚ÅÑ2 oz rum
- 1 cup (250 mL) club soda
Makes: 1 serving
Free of: gluten and all top allergens
- 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 first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes