Comments on: Rhubarb-Hibiscus Mojitos for Cinco de Mayo

By: katieatthekitchendoor

katieatthekitchendoor — Mon, 20 Aug 2012 22:35:51 +0000

Julie, that would be great! Sent you a note via email as well. Thanks for stopping by!

By: Julie Thomson

Julie Thomson — Mon, 20 Aug 2012 21:50:39 +0000

Hi Katie,

I’m working on a round-up of mojito recipes for The Huffington Post Kitchen Daily and came across your blog post. I would love to include your recipe photo in my piece. I would of course credit your blog and link back to the recipe. Please let me know if this is okay.

Thanks!

http://katieatthekitchendoor.com/2012/05/05/rhubarb-hibiscus-mojitos-for-cinco-de-mayo/

By: Russell at Chasing Delicious

Russell at Chasing Delicious — Mon, 09 Jul 2012 13:37:56 +0000

Yum! These mojitos look great. I’ve never tried tequila mojitos before. I will definitely have to change that.

By: Bella Bells

Bella Bells — Mon, 28 May 2012 01:44:00 +0000

Thank you for this recipe, Katie! Will surely try this at home. Just a quick question, though. Instead of hibiscus tea bags, can I use dried hibiscus flowers? I remember, I read somewhere that says hibiscus tea benefits if you get if from dried its flowers.

By: katieatthekitchendoor

katieatthekitchendoor — Sun, 06 May 2012 20:01:18 +0000

Traditionally, yes. But who wants to be traditional all the time? When made with tequila, they’re technically called “Mexican Mojitos,” and I promise they’re delicious both ways!

By: K

Sun, 06 May 2012 19:54:09 +0000

I love mojitos… but mojitos are made with rum, not tequila!

By: katieatthekitchendoor

katieatthekitchendoor — Sun, 06 May 2012 15:17:32 +0000

Tis the season! Although I never knew rhubarb grew throughout the summer until last year, which I was very excited about because I just love it.

By: Amrita

Amrita — Sun, 06 May 2012 14:53:41 +0000

Everywhere I look people are either picking hibiscuses, crushing up mint, poaching rhubarb and making Mojitos! I need to get on this.

Your mojitos look lovely!

By: katieatthekitchendoor

katieatthekitchendoor — Sun, 06 May 2012 14:27:00 +0000

My dad has SO MUCH rhubarb. We have some in Maine too. I really like it though, so I don’t mind. I made another recipe yesterday for pickled rhubarb – bring 1 c. white balsamic vinegar and 1/2 c. sugar to a boil, then pour over a bowl full of thinly sliced rhubarb and let sit. It’s really good, and a nice change.

By: katieatthekitchendoor

katieatthekitchendoor — Sun, 06 May 2012 14:25:54 +0000

Thanks Andrea! Miss you :-)

By: katieatthekitchendoor

katieatthekitchendoor — Sun, 06 May 2012 14:25:36 +0000

Oh, good! I hope you enjoy them :-)

By: chefconnie

chefconnie — Sun, 06 May 2012 13:57:41 +0000

i always enjoy your recipes. Very beautiful and creative. I am making the honey chipotle chicken tenders today.

By: Andrea C.

Andrea C. — Sun, 06 May 2012 02:11:25 +0000

These look SO tasty!!

By: joyce lickers

joyce lickers — Sat, 05 May 2012 20:24:34 +0000

Katie, these look delicious. Uncle David planted a rhubarb plant for me a few years ago and it is prolific, sort of weedlike. This will be a nice change from the strawberry rhubarb pies I’ve been making. Thank you.