Rhubarb Margarita

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Shake up your cocktail game with a refreshing and tangy Rhubarb Margarita – a delightful concoction of fresh rhubarb, tequila, lime, and a splash of Cointreau. In this post, I’ll share my favorite Rhubarb Margarita recipe and delve into why rhubarb is all the rage when it comes to gorgeous craft margaritas.

Rhubarb, with its vibrant, juicy red stalks, is one of the first plants to emerge in the spring garden after the danger of frost has gone. I harvest armfuls of the crunchy, sour plant and cook it down into jams, jellies, crisps, Rhubarb Coffee Cake, and my latest obsession, this gorgeous pink Rhubarb Margarita.

With rhubarb being such a beloved and versatile ingredient, it was only a matter of time before I created a fabulous craft cocktail with it. And what an exceptional addition it made! In this recipe, the fresh rhubarb is cooked with cane sugar and a bit of water to make a tangy-sweet puree (the syrup). The natural tartness of rhubarb adds a refreshing and slightly sour note and is the perfect complement to the bold and complex tequila, fresh lime juice, and citrusy-sweet Cointreau. A few drops of aromatic Rhubarb Bitters and a touch of salt to the rim of the glass⏤ perfection.

Choosing the Right Tequila: When crafting the perfect Rhubarb Margarita, selecting the right tequila is essential. Pick a high-quality blanco or reposado tequila to complement the flavors of the rhubarb without overpowering them. Blanco tequila, with its crisp and clean flavor profile, allows the tartness of the rhubarb to shine through, while reposado tequila (my favorite) is aged in oak barrels and adds a subtle depth and complexity to the cocktail.

Rhubarb Margarita Ingredients & Equipment

• Fresh Rhubarb
• Sugar
• Tequila
• Lime Juice
• Cointreau
• Rhubarb Bitters
• Margarita Salt
• Ice
• Martini Shaker
• Cocktail Jigger
• Citrus Juicer
• Blender
• Tumbler Glasses
• Vegetable Peeler

How to Make a Rhubarb Margarita

Step 1. Prepare Rhubarb Syrup: Start by slicing fresh rhubarb into 1/2-inch thick slices. Place the rhubarb, sugar, and water in a small saucepan over medium-high heat. Bring the mixture to a simmer and cook for 8-10 minutes or until the rhubarb is soft and tender. Pour the mixture into a blender and blend until completely smooth. Set the rhubarb syrup aside and allow it to cool before use. The syrup can be made ahead and kept for up to one week in a tightly sealed glass jar in the refrigerator.

If you do not have a blender, the cooked rhubarb can be mashed into a fine pulp with a fork and pushed through a mesh sieve with the back of a spoon. The goal is to get as much smooth rhubarb pulp as possible.

Step 2. Prepare your garnish and glasses: Cut a few fresh lime slices and set aside. With a peeler, shave a stalk of rhubarb the long way to create curly pink ribbons.

Next, run a slice of lime around the rim of your glass. The lime juice will make the margarita salt stick to the rim. Gently dip the glass into the margarita salt, coating the rim in salt. Fill the glass with ice and set aside.

Step 3. Assemble Margarita: In a cocktail shaker, combine a few handfuls of ice with tequila, rhubarb syrup, lime juice, Cointreau, and rhubarb bitters. Give the drink a few good shakes until it is nice and cold. Strain the margarita into a prepared glass. Garnish with lime and rhubarb ribbons. Serve immediately.

Mixing Note: If you do not have a cocktail shaker, a small pitcher can be used for mixing.

I hope you love this Rhubarb Margarita. Be sure to share your pictures and comments with us, and let us know how much you love it!

xoxo

Kristen

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