Cartier Masthead Final Weeks

Rhubarb Mint Julep

Anisa Sabet

Made with homemade rhubarb compote, this rhubarb mint julep is a fresh twist on a traditional favourite. 

Cheers to Friday!


What you need

  • Small saucepan
  • Blender/food processor
  • Julep glasses
  • Muddling stick

Rhubarb and Bourbon Julep | Anisa Sabet | The Macadames-5-5


For the rhubarb compote: 

  • 3-4 stalks rhubarb, chopped into 2cm pieces
  • 3/4 cup white sugar

For the juleps: 

  • One part rhubarb compote
  • 3-4 fresh mint leaves
  • Two parts bourbon
  • Crushed ice
  • Soda water
  • To garnish: fresh mint leaves


1. In the small saucepan, bring the rhubarbsugar 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 dash more of soda water and garnish with fresh mint leaves. Drink immediately.

Storage: Rhubarb compote will keep in an airtight container in the fridge for up to a week.

For more recipes, check out Canberra-based food and recipe blog, The Macadames.

Rhubarb and Bourbon Julep | Anisa Sabet | The Macadames-8-8


Anisa Sabet

Anisa is a Canberra based food and recipe blogger, budding food photographer and stylist, mum to a gorgeous baby girl and a serious coffee addict. Among other things, she loves getting outdoors, reading, entertaining friends, the snow, good wine, travelling and going to the movies. Most days, you can find her in her fav Canberra haunts, in the kitchen or behind the lens. More about the Author