Enjoy this seasonal twist on a classic cocktail.
1 unwaxed lime
5 pieces of baked rhubarb, chilled
10 mint leaves + more for garnish
4 tsp muscovado sugar
50ml white rum (e.g. Havana Club Añejo 3 Años)
250 g forced rhubarb, washed, trimmed and cut into 3 to 4 cm pieces
65 g golden caster sugar
Juice and zest of one unwaxed orange
1 vanilla pod (alternatively 1 tsp vanilla paste)
1 tsp corn starch
Prepare the baked rhubarb first:
Preheat the oven (180 °C / 160 °C fan / gas mark 4).
Place the rhubarb pieces into a baking tray.
Cut the vanilla pod in half lengthways and seeds scraped out with a knife, and add it together with the sugar, the orange juice and its zest, and the corn starch. Mix all that with your hands until the rhubarb is coated evenly with the sugar and the corn starch.
Arrange rhubarb pieces in a single layer and bake for 12 to 15 minutes until it gets soft but still holds its shape. Try not to stir the rhubarb as it falls apart very easily.
Let it cool down slightly before transferring into an airtight container; you can keep it in the fridge up to one week.
Cut the lime into 4 wedges, and then halved. Put the lime chunks, mint leaves and sugar into a tumbler, and using a muddler, mush everything together until the lime and mint release their juices and aromas.
Add the rhubarb chunks and gently muddle with the lime, mint and sugar.
Fill the glass almost to the top with crushed ice.
Pour the rum over the ice and top off with soda.
Give it a good stir with a bar spoon and garnish with the remaining mint leaves.