Rhubarb Strawberry Margaritas

6-ingredient rhubarb strawberry margaritas with silver tequila, lime juice, and a homemade rhubarb-strawberry syrup. Tart-sweet, easy to make, and perfect for spring!

Rhubarb Strawberry Margaritas

Ingredients

STRAWBERRY RHUBARB SYRUP

• 1 1/2 cups chopped rhubarb (green stems removed)
• 1 1/2 cups hulled, sliced strawberries
• 3 Tbsp organic cane sugar*
• 3/4 cup water
• 1 Tbsp orange juice (optional // for natural sweetness and a slight orange flavor)

MARGARITA

• 1/3 cup strawberry rhubarb syrup
• 1 Tbsp lime juice
• 1 ounce silver tequila (1 ounce equals ~2 Tbsp)
• 1-2 tsp agave nectar (plus more to taste)

Instructions

• Add rhubarb, strawberries, organic cane sugar, water and orange juice (optional) to a medium saucepan and bring to a simmer over medium heat.
• Once simmering, reduce heat to low and continue cooking until softened and it looks like pie filling – about 5 minutes. While cooking, use a wooden spoon to stir and mash the fruit.
• Remove from heat and let cool slightly, then add a fine mesh strainer over a mixing bowl and pour over the mixture. Use a spoon to make sweeping motions across the bottom of the mesh strainer to encourage the liquid to strain. Continue until you’ve extracted as much of the liquid “syrup” as possible.
• Transfer syrup to a glass jar to the refrigerator to cool – at least a few hours. To speed cooling time, place in freezer for about 45 minutes to 1 hour.
• Run a lime wedge around desired number of serving glasses and dip in salt or organic cane sugar (I like salt for a flavor contrast). Add a large ice cube (or several small ice cubes) to the glass, and set aside. Set in the freezer for an extra chilly margarita!
• Next, to make one margarita, add 75 ml strawberry rhubarb syrup (amount as original recipe is written // adjust if altering batch size) to a cocktail shaker, along with lime juice, tequila, agave nectar, and a handful of ice.
• Shake vigorously to combine. Pour out a small amount to sample, then adjust flavors as needed, adding more agave nectar for sweetness, lime juice for acidity, or strawberry rhubarb syrup for fruitiness.
• Pour over serving glass and enjoy! The syrup makes enough for about 3-4 margaritas, and will keep in the refrigerator covered up to 1 week (sometimes longer).

Notes

*I used organic cane sugar, but you could try coconut sugar or even maple syrup. However, know that these will likely add a coconut or maple flavor. Stevia would be a good natural alternative (add to taste).
*Nutrition information is a rough estimate calculated with lesser amount of agave nectar and without orange juice.

https://minimalistbaker.com/rhubarb-strawberry-margaritas/