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I can’t imagine celebrating Cinco de Mayo weekend or enjoying a good Mexican meal without margaritas. My favorite margarita is the classic tequila/Triple Sec/lime juice concoction on the rocks with a bit of salt on the rim, but I’m always up for trying new varieties. This rhubarb margarita from 101 Margaritas by Kim Haasarud intrigued me, especially since we just added three rhubarb plants to our garden and I’m eager to cook with them. Unfortunately they aren’t ready yet, but rhubarb is coming in season and can be found in grocery stores and farmers markets around the country.
The flavor is pleasantly tart and sweet, not overwhelming, and the color will vary depending on the type of rhubarb used. We found it very enjoyable and look forward to making some again with our own homegrown rhubarb.
The original recipe makes one serving and I revised it to make four servings, enough to get a party started.
[Updated May 2013.]
📖 Recipe
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Rhubarb Margarita
Adapted from 101 Margaritas, by Kim Haasarud.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Beverage
Cuisine: American, Mexican
Diet: Gluten Free, Vegan, Vegetarian
Keyword: liqueur, rhubarb
Servings: 4
Calories: 302kcal
Author: Andrea Meyers
Equipment
1 quart saucepan
jar with lid
blender
Ingredients
Simple Syrup
- 1 cup granulated sugar
- 1 cup water
Drink
- 1 stalk rhubarb (chopped)
- ½ cup simple syrup
- 6 ounces tequila (white)
- 4 ounces Grand Marnier
- 3 cups ice
- basil or mint leaves (for garnish (optional))
US Customary - Metric
Preparation
Syrup (Make Ahead)
Pour the sugar and water into the sauce pan and cook over medium heat until the mixture just starts to boil and the sugar dissolves. Turn off the heat. Allow to cool, then pour into a jar to save for other co*cktails. Store in the refrigerator.
Drink
Cook the chopped rhubarb and ½ cup of the simple syrup in the sauce pan over low heat until softened, about 5 minutes. Cool. Combine the rhubarb mixture with the tequila, Grand Marnier, and ice in the blender and blend until smooth. Pour into glasses and garnish each with a basil or mint leaf.
Nutrition
Calories: 302kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 63mg | Fiber: 1g | Sugar: 40g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
Tried this recipe?Share in the comments!
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Reader Interactions
Comments
meeta says
what an innovative way to use rhubarb!
Reply
Sophie says
MMMMMMM...I love anything with rhubarb in it! This is no exception!
I just love your drink ideas!Reply
johanna` says
you're a life saver! i was going to make tamarind margaritas this weekend, but can't find reliable recipe anywhere, there's rhubarb in the fridge, so that's what i'll make instead! love the idea and i am sure they'll be delicious! what a way to celebrate my 5-year blogoversary!
Reply
Andrea says
Johanna, congrats on your blogoversary! I hope you enjoy the rhubarb margaritas!
Reply
Alanna says
Lovely, lovely! Bookmarked for a Cinco de Mayo party next week!
Reply
Christina@DeglazeMe says
Homegrown rhubarb? Wow, what a treat!! This looks so tasty. Summer here we come!
Reply
Christina says
A rhubarb margarita sounds perfect for Spring/Summer. I'll have to pick some rhubarb this weekend and give it a try.
Reply
Jen says
This margarita recipe may become my favorite use for rhubarb! The beastly rhubarb plant in our community garden space could yield a whole summer's worth... 🙂
Reply
Thanks for visiting! Let me know what you think!
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