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!
Ingredients
Rhubarb Syrup
8cupschopped rhubarb, fresh or frozen
3cupswater
2cupssugar
Rhubarb Margarita
Himilayan salt, see notes
2ounceswhite tequila
1ouncelime juice
1ouncerhubarb syrup
Lime slices and rhubarb, to garnish
Instructions
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.
Notes
We love the look of pink Himalayan salt with this margarita, but regular sea salt works well, too. Avoid using boxed table salt as the flavor is too strong.You will have enough rhubarb syrup to make several margaritas. Or try using some of it to make a rhubarb mojito or some rhubarb lemonade!