Rhubarb and Rum

This lovely Rhubarb and Rum cocktail is a perfect Friday night tipple and a great way to start your weekend in style.

The recipe uses frozen rhubarb. This is ideal if you’re a keen gardener and have frozen some home-grown crops; alternatively, most supermarkets stock frozen rhubarb that will work just fine.

The rhubarb compote is very easy to make, and adds a lovely hint of pink to the drink, in addition to a delightful sweetness. It is very yummy, and great to stay in with, as well as a wonderful concoction for special guests.

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Rhubarb and Rum Champagne Cocktail Recipe


  • Compote
  • ¾ cup of sugar
  • 1 tsp of ground ginger
  • 3 cups of chopped frozen or fresh rhubarb
  • ½ oz of white rum for each drink
  • 4 oz of champagne or sparkling dry wine for each drink


  • Boil compote ingredients together until soft and mash smooth.
  • Let cool.
  • Fill glass with ice, add 2 T compote, top with rum and finish with champagne or sparkling wine.