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–+ servings
Two glasses of Rhubarb Moscow Mule brought together in toast

Rhubarb Moscow Mule

Julia Frey of Vikalinka
Delicious and refreshing take on a classic cocktail.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 2
Calories 264 kcal

Equipment

Ingredients
  

For the rhubarb syrup

  • 4 cups /400g rhubarb chopped
  • 1 cup /200 g sugar
  • 1 cup /250 ml water

For the Moscow mule

  • 6 oz /150ml vodka
  • 3-4 tsp rhubarb syrup
  • 2 tbsp fresh lime juice
  • 1 cup /250 ml non-alcoholic ginger beer
  • Lime wedges to decorate glasses

Instructions
 

To make the rhubarb syrup

  • In a saucepan combine chopped rhubarb, sugar and water, bring to a boil and cook over low heat for 7-10 minutes until rhubarb is very tender and falling apart.
  • Put the rhubarb syrup though a fine sieve and store in a clean, sterilised bottle in a refrigerator.

To make Rhubarb Moscow Mule

  • In a cocktail shaker combine vodka, rhubarb syrup and lime juice with ice cubes, shake.
  • Pour into two tall glasses filled with ice and top with ginger beer. Serve with limes wedges.

Nutrition

Serving: 2gCalories: 264kcalCarbohydrates: 18gProtein: 0.1gFat: 0.01gPolyunsaturated Fat: 0.01gSodium: 12mgPotassium: 22mgFiber: 0.1gSugar: 15gVitamin A: 8IUVitamin C: 5mgCalcium: 6mgIron: 0.2mg
Keyword moscow mule
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