Rhubarb Margarita
Recipe type: Beverages
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Adapted from 101 Margaritas, by Kim Haasarud.
  • 1 cup granulated sugar
  • 1 cup (240 ml) water
  • 1 stalk rhubarb, chopped
  • 1/2 cup (120 ml) simple syrup
  • 6 ounces (177 ml) white tequila
  • 4 ounces (118 ml) Grand Marnier
  • 3 cups ice
  • basil or mint leaves, for garnish (optional)
  1. SYRUP: 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 cocktails.
  2. DRINK: Cook the chopped rhubarb and 1/2 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.
More Information

1 quart sauce pan
jar with lid

Recipe Notes

Prep time includes time to make the simple syrup. I recommend making it a day or two ahead so it has time to chill.
Recipe by Andrea Meyers at https://andreasrecipes.com/rhubarb-margarita/