​Rhubarb Mojito

2 oz. white rum
6 mint leaves
3/4 oz. Tait Farm Rhubarb Shrub
2 lime wedges

In a cocktail shaker, squeeze two lime wedges and add to shaker. Add shrub and mint leaves and muddle. Fill the shaker approximately 2/3 full with ice. Add rum, and shake well. Strain into a Collins glass filled with ice and garnish with a lime wedge and mint leaf.

Recipe courtesy of Gigi’s Southern Table, State College, PA