Tag Archive for top 30 mom bloggers

Strawberry-Rhubarb Mojitos

It’s been a pretty exciting week! I got chosen as one of Vancouver Mom’s Top 30 Mom Bloggers!

That’s pretty darn cool. Oh (and here comes the shameless self-promotion part), I’d love it if you would vote for me. You can vote for me and two other mom bloggers, once this week, and once next week. The big party/awards presentation is June 19. Hope I can get a babysitter!

Strawberry-Rhubarb Mojito

So. I’m feeling like celebrating. The blogging nomination thing is pretty cool. Plus, my local Farmer’s Market opens this weekend.

There are certain things that mark, for me, the real arrival of spring, and none of them really have to do with equinoxes. Most of them have to do with food. I know when I go to the Farmer’s Market, and I can buy rhubarb and garlic scapes, that spring is really and truly here.

When I was kid, we had a huge rhubarb patch in our backyard. My mom used to hand me a stalk and a bowl of sugar, and I’d chomp down on the tart stalks, their edge taken off by the sugar.

As an adult, I still love Rhubarb, and it pairs especially well with strawberries, the sweet and tart balancing each other out. There’s usually a pie (there’s one in my fridge right now!), and last year, I experimented with an upside-down cake.

Tonight’s experiment is a little more… grown up.

Mojitos and sangrias are my go-to summer drinks. Loaded with fruit and ice, they cool and refresh on a warm summer night.

I have a big pot of mint on my balcony whose sole purpose is to keep me supplied with mojitos all summer long.Strawberry-Rhubarb Mojito

Strawberry-Rhubarb Mojitos


  • 6 mint leaves
  • 2 tbsps Strawberry-Rhubarb puree (instructions follow)
  • 2 tbsps simple syrup (or to taste, depending on how sweet you like it)
  • 1 tbsp lime juice
  • 1-1.5 oz white rum
  • Ice
  • Soda Water


  • To make puree: take about 3 stalks of rhubarb, and a couple cups of berries. Stem the berries and wash everything well. IMG_1622Cut the rhubarb up into 1/2 chunks, and quarter the strawberries. Place in a saucepan with about a cup of water, and let it all boil down until it’s mush. When cooled, blitz it in the blender to make a puree. Finally, run it through a sieve to get out the really fibrous bits.
  • In a tall tumbler, muddle the mint with the simple syrup. I have a muddler, but you can use the skinny end of a wooden spoon just as well. And by “muddle,” I just mean mash the crap out of it, until it’s a green, pulpy mess.
  • Add the strawberry-rhubarb compote, rum and mint, and stir well until it’s mixed.
  • Add a handfull of ice, and top with soda.
  • Garnish with slices of strawberries or mint leaves.