Rhubarb and Strawberry come together in this fantastic Appleton Estate Rum Daiquiri.
- Difficulty: Intermediate
To make Rhubarb Syrup, add 1 cup granulated sugar and 1 cup water, with approximately 1 cup of roughly chopped rhubarb to a small saucepan over med-high heat. Let this simmer for 5-10 minutes until the rhubarb breaks down and strain. Can last up to 2 weeks in the fridge.