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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
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
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.
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 ice, 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 website anisasabet.com.au.