Here in Auckland the days have been long, hot and sunny, perfect weather to be out in the garden enjoying nature. It is my happy place. I love pottering around on my own, thinking my own thoughts and tending my plants. Each day I am accompanied by a plump, glossy feathered tui which sits in the tree above me and sings melodiously as I work. At the end of the day a long cold drink is just the ticket. What better than a rhubarb mojito with both rhubarb and mint from my garden? You'll find the recipe at the end of this post.
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| A corner of my garden |
This year I have planted beans, cucumbers, tomatoes, lettuces, capsicums, potatoes, spring onions, butternut and corn so I'm looking forward to many fresh, home grown salads through summer. Healthy crops of silverbeet and rhubarb lord it over my garden beds and many different herbs pop their heads up here and there. My peach tree and blueberry bushes are covered in fruit and my lime, lemon and mandarin trees are covered in blossom. It is a joy to see plants bloom, develop and then fruit and to gain the enormous satisfaction of picking dinner straight from the garden.
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| Spring onions and rosemary and, right, rhubarb |
I always put in a few flowers here and there. They attract bees for pollination and add a lovely splash of colour to an otherwise green garden.
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I grew this begonia from a bulb.
The flower is 15cm across |
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| Silverbeet, always on hand |
And here is the promised recipe:
RHUBARB MOJITO
Cut up 4 stalks of rhubarb and place in a saucepan with 3/4 cup of sugar 2 cups of water, 1/4 teaspoon of cinnamon and a 1/4 teaspoon of ground nutmeg. Bring to the boil and simmer for several minutes until the rhubarb is soft.
Strain through muslin or a very fine sieve and place in the fridge until very cold. Save the rhubarb pulp to use as a desert with ice cream, yoghurt or custard.
There will be enough syrup for several mojitos.
When syrup is cold assemble the mojito
Place 5 or 6 mint leaves in the bottom of a glass with a tablespoon of lime juice and some lime zest . Muddle well (I use the end of a wooden spoon for this) making sure the mint is well bruised and torn to release the flavour. Pour in 2 ounces of rhubarb syrup and 1 ounce of white rum. Add plenty of ice and top with plain sparkling water or soda water for a long refreshing drink.
Decorate with a rhubarb stalk as a stirrer and a sprig of mint. Adjust syrup and rum to taste. Enjoy!
#rhubarbmojito #rumandrhubarb #gardening
