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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

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!

Yield: 1 cocktail

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes (plus syrup chilling time)

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

Directions:

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 it has cooked down and the mixture is a deep red color (about 15 minutes) strain it 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.