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Freshen up your next fiesta with this seasonal rhubarb margarita. Tart rhubarb is transformed into a unique and perfectly sweet syrup for this pretty springtime cocktail. It's simple to make and is ready in just 5 minutes!
Margaritas are known for being tart, so the sour taste of rhubarb is a natural fit for a twist on the classic. We capture rhubarb's flavor in a sweet syrup, then swirl it with tequila and lime for a simple and refreshing cocktail. We serve it in a pink salt-rimmed glass for an extra pop of pink!
Why you'll love it
It doesn't take a lot of ingredients and leftover rhubarb syrup can be added to all your favorite drinks. You'll love this rhubarb margarita because it's:
- Perfectly sweet
- Tangy from the lime
- Easy to make
- … and visually pretty, too!
Turn this cocktail into a mocktail in just one easy step. Simply omit the tequila and add a splash of soda.
Rhubarb margarita ingredients
Here's everything you'll need to make a rosy rhubarb margarita:
- Rhubarb – fresh or frozen both work for making the rhubarb syrup.
- Sugar – granulated white sugar is what we use to sweeten things up. For a refined sugar-free version, use honey instead.
- Water – for boiling down the rhubarb and making the syrup.
- Salt – we love the look of pink Himalayan sea salt, but rock salt works, too (avoid using boxed table salt as the flavor is too strong).
- White tequila – a classic margarita ingredient that gives this cocktail its kick!
- Lime – juice for the cocktail, and slices for garnish.
How to make a rhubarb margarita
It's easy to make a fresh rhubarb margarita by following these simple steps:
- Begin by making the rhubarb syrup. Add the rhubarb and water to a pot and simmer. Use a fork to mash the rhubarb as it softens, then strain it with a sieve. Return the liquid to the pot and add the sugar, heating until it dissolves.
- Rim the glass with salt. Run a slice of lime around the rim of the glass and dip the rim in salt. Fill the glass with ice.
- Now add the tequila, rhubarb syrup, and lime juice to the glass and give it a good stir.
- Garnish with a lime slice and rhubarb ribbons. That's it!
How to make rhubarb ribbons
To make rhubarb ribbons, we recommend using a paring knife to make long thin strips of rhubarb. You could also use a vegetable peeler to shave the rhubarb stalks into thin strips.
Can I make the syrup ahead of time?
Yes! You can make the rhubarb syrup ahead of time and it will store in the fridge in an air-tight container for up to 2 weeks.
Can I use any type of tequila?
We prefer the milder flavor of white tequila as it doesn't mask the flavor of the rhubarb in this recipe.
- 8 cups chopped rhubarb (fresh or frozen)
- 3 cups water
- 2 cups sugar
- Himilayan salt (see notes)
- 2 ounces white tequila
- 1 ounce lime juice
- 1 ounce rhubarb syrup
- Lime slices and rhubarb (to garnish)
- Begin by making the rhubarb syrup. Simmer the rhubarb and water in a small, covered pot for 10 minutes. Crush the rhubarb gently with a spoon to release all of the flavor. Strain the syrup through a fine-mesh sieve then return the syrup to the pot. Add the sugar and stir until it dissolves, about 2 minutes. Let the rhubarb syrup cool completely before using it.
- Run a cut piece of lime around the rim of a rocks glass then dip the wet rim into salt. Fill the glass with ice.
- Add the tequila, lime juice, and rhubarb syrup to the glass and stir.
- Garnish with a lime slice and strips of rhubarb.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.