Made with homemade rhubarb compote, this rhubarb mint julep is a fresh twist on a traditional favourite.
Recipe for Rhubarb Mint Julep by Anisa Sabet for The Macadames.
Today’s recipe is a fresh twist on a traditional favourite. Mint juleps are always something I love to look at but rarely order because (almost) straight bourbon isn’t my thing. However, today I’ve paired this favourite with a simple homemade rhubarb compote and I am thrilled with how it turned out. The sweet rhubarb takes the bite away from the bourbon and balances the flavours perfectly resulting in a sweet but still strong, mint julep you’re going to love.
I hope you enjoy this recipe and i’d love to know what you think of the photos.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Small saucepan
- Blender/food processor
- Julep glasses
- Muddling stick
For the rhubarb compote:
- 3-4 stalks rhubarb, chopped into 2cm pieces
- 3/4 cup white sugar
For the juleps:
- 1 part rhubarb compote
- 3-4 fresh mint leaves
- 2 parts bourbon
- Crushed ice
- Soda water
- To garnish: fresh mint leaves
1. In the small saucepan, bring the rhubarb, sugar and a dash of water to a simmer. Allow to cook until the rhubarb has completely broken down. Blend into a compote and set aside to cool fully.
2. To make the juleps, divide the rhubarb compote among the julep glasses and muddle with the fresh mint then add a splash of soda water. Pour in the bourbon then almost fill the glasses with crushed ice and stir gently to bring the syrup through the bourbon. Top with more crushed a a dash more of soda water and garnish with fresh mint leaves. Drink immediately.
Storage: rhubarb compote will keep in an airtight container in the the fridge for up to a week.
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For another similar recipes, try my pomegranate & rosemary gin fizz.
Anisa – The Macadames. xx