Strawberry Rhubarb Margarita

This strawberry rhubarb margarita is the perfect way to celebrate spring and Cinco de Mayo. The perfect balance of sweet, tart and tequila! Made with a homemade strawberry rhubarb syrup and served perfectly chilled on the rocks with a salted rim. Cheers to your new summer drink! 

You guys – SPRING IS HERE! I have a mad serious love for rhubarb. Growing up we had a few different rhubarb bushes and I would pick it fresh and eat it raw all spring long. I would peel down the skin, sprinkle it with salt and eat the whole thing. It’s the perfectly tart and crunchy and I LOVE it!

A few weeks ago my friends at Frieda’s Produce asked me if I wanted some organic rhubarb and I emailed back in 2.2 seconds with YES PLESE GIVE ME ALL THE RHUBARB! Luckily they know I’m weird so they were not taken back my aggressive email. Since I no longer have access to my childhood garden it can be hard to find rhubarb around here. There is a guy a few houses down the road that has it every year but I have yet built up the courage to knock on his door and be all “heyyyyyy can I take all that rhubarb off your hands?” I could also buy it in the store but they seriously charge such an insane price that I won’t buy based purely on the fact that the price annoys me. I know – it’s irrational. 

So while I love rhubarb on its own I also love it when it’s paired with strawberry. It gives it a nice sweetness that helps balance all that natural tartness. For this margarita, I made a homemade strawberry rhubarb syrup that is ready in just 15 minutes! Plus look the color of that syrup! I swear I swoon just looking at it! I sorta wish I could bottle that color so I can paint my nails the same color.

I personally think a salted rim is important in any margarita but a sugar rim could be used here as well. I think it will depend on how sweet you like your cocktails. The syrup brings a bit of sweetness but it’s not overly sweet so keep that in mind while putting these babies together.

Oh, and guess what? I’m not just making a margarita because I love tequila I’m making a margarita because it’s almost Cinco de Mayo! I was asked to celebrate the upcoming holiday by Kate of Hola Jalapeño. She is putting together a little margarita week celebration and there was no way I could not take part in anything related to margaritas.

{Seriously, I love margs! Check out my cilantro margarita, fresh grapefruit margarita or my mango margarita boozesicles!}

So I know it’s a few days away from Cinco de Mayo but I think it’s totally okay to make one of these margaritas today!

{Looking for more strawberry rhubarb treats? Try my strawberry rhubarb coffee cake, buckwheat crepes with strawberry rhubarb compote or my strawberry rhubarb crisp.}

Strawberry Rhubarb Margarita

Author: Brandy O’Neill – Nutmeg Nanny

This strawberry rhubarb margarita is the perfect way to celebrate spring. It's the perfect balance of sweet, tart, and tequila! Made with a homemade strawberry rhubarb syrup!

4.34 from 3 votes

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Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 1 cocktail

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Ingredients

For margarita:

• 3 ounces strawberry rhubarb syrup chilled
• 2 ounces tequila
• 1 ounce fresh lime juice
• 1 ounce triple sec
• Kosher salt for rimming the glass
• For garnish: lime wedges and sliced strawberries

For syrup:

• 1 cup quartered strawberries
• 1 cup 1/2 diced rhubarb
• 1 cup white granulated sugar
• 1 cup water

Instructions

For margarita:

• Fill a cocktail shaker with ice and add in strawberry-rhubarb syrup, tequila, lime juice, and triple sec.
• Shake until cold.
• Add kosher salt to a small plate.
• Lightly dip the rim of your short cocktail glass in water and dip in the kosher salt to create a kosher salt rim.
• Fill the glass with ice and pour the margarita over the ice.
• Garnish with lime wedges and sliced strawberries.

For syrup:

• Add all ingredients to a medium-sized saucepan and set over medium heat.
• Let simmer for about 15 minutes, stirring every couple of minutes. Try not to smash down the fruit as it cooks but it will start to get very soft.
• After 15 minutes the mixture should be deep red in color.
• Remove from the heat and strain through a fine-mesh strainer into a bowl. Let the mixture drain for a few minutes without pushing the fruit through the strainer.
• Once strained let it cool in the refrigerator.

Nutrition

Serving: 1g | Calories: 1560kcal | Carbohydrates: 330g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 12mg | Sodium: 60587mg | Fiber: 9g | Sugar: 273g

Course Drinks

Cuisine American

Keyword cocktail recipes, margarita recipes, rhubarb margaritas, strawberry margaritas, strawberry rhubarb margarita, strawberry rhubarb syrup

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