1 oz white rum
2 oz rhubarb syrup (recipe below)
5 (or so) mint leaves
1 Tablespoon lime juice
8 oz chopped rhubarb (2-3 small stalks)
1 cup sugar
2 cups water
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ vanilla bean (optional)
Combine all the ingredients in a small pot. Bring to a boil then reduce to a simmer. Simmer for 5-7 minutes. Let cool completely.
Strain the ingredients. Reserve the rhubarb to top yogurt, ice cream or oatmeal.
The syrup will keep covered in the fridge for two weeks.