Rhubarb from Stone Wall Farm, photo by Anne Dickerson

Try this innovative recipe for a fun and unusual Mojito (found with even more rhubarb recipes on the Portland Farmers Market Blog.)

Start by creating a Rhubarb Simple Syrup:

1 cup sugar
1 cup water
1 stalk rhubarb, sliced

Combine the sugar, water, and rhubarb in a small saucepan and bring to a boil. Boil for one minute and set aside to steep for twenty to thirty minutes. Strain through a sieve, pressing on the solids. Discard the solids or eat them (they are yummy).

For one Rhubarb Mojito:

ice
2 oz. white rum
1 oz. rhubarb simple syrup
4-5 fresh mint leaves
2 oz. club soda

Fill a cocktail shaker with ice. Pour in the rum and simple syrup. Place the mint leaves and a couple of ice cubes into a glass and muddle – or crush until the mint is bruised and broken down into small pieces. Combine the muddled mint with the ice, rum, and rhubarb syrup and shake vigorously.  Strain into a glass and top with the club soda. Garnish with a fresh mint leaf.

Rhubarb Bars

Cookout Shopping List: find everything you need at market

Salad mix, like this one from Black Kettle Farm
with baby kale and mustard greens

Fresh, local meats and veggies for the grill (complete vendor list here)

Homemade bread, pastries and desserts

Delicious New Hampshire wine from Jewell Town Vineyards and crisp iced tea from White Heron Tea

Enjoy the weekend!

Aspen Hill Herb Farm will be at both markets with potted herbs and perennials ready for your garden, including medicinal and culinary herbs.

Black Kettle Farm will be at the Portsmouth market on Saturday with lots of salad green starters to choose from.

Moriarty’s Greenhouse is bringing flowers for planting to both markets – annuals, perennials and beautiful hanging baskets.

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