Mojito Monday

Nothing goes together like a summer evening and a homemade mojito. And though it's not summer yet (and it barely feels like spring), I'm focusing on warmer days. Mojitos are the one mixed drink I can make with any confidence, which means I make them all the time. Pro tip: they're even better with pureed strawberry, mango, or watermelon.

Rhubarb season

Ah, rhubarb. I'm learning to really appreciate you. 

We picked some up at the St. Paul Farmer's Market today and made a custard crisp. 

I'm a sucker for custard. Here's the recipe:

First, the filling. Mix together in a bowl, pour into lightly greased 8x8 pan.

3 eggs, beaten

1/2 c. cream

1 c. sugar

1/4 tsp. salt

1/2 tsp. vanilla

4 tbsp. flour

4 c. rhubarb

Mix topping (hot tip: use the same bowl!), top filling and bake for 45 min at 350. Enjoy.

1 c. oats

1/2 c. flour

1/2 c. softened butter

1/2 c. brown sugar

(image via Modern Taste)

Three things

I can't wait to make home-made mojitos. I can't wait to go camping with friends.
I can't wait for my first day as a graphic design intern...

Classic Mojito for Two

2 limes

4 oz (1/2 cup) minty simple syrup

bunch of mint leaves

4 oz. white rum

club soda or sparkling water

minty simple syrup

16 oz. sugar

16 oz. water

3 sprigs of fresh mint

Minty simple syrup: Combine sugar and water in a small saucepan and set over medium high heat. Stir until sugar is dissolved. Increase heat to high and let boil for a few minutes. Remove from heat and toss in the mint. Let steep for a few minutes (or until the syrup is minty enough for you). Remove the mint and let the syrup cool (can be stored in a glass jar, sealed, and refrigerated until ready to use). In a 12 oz. glass, combine lime juice, minty simple syrup, and a bunch of mint leaves. Muddle the leaves so they are bruised (not necessary to shred them). Fill the glass with ice and top with rum. Top the rest of the glass with club soda or sparkling water and garnish with a lime wedge.