I can’t imagine celebrating Cinco de Mayo weekend or enjoying a good Mexican meal without margaritas. My favorite margarita is the classic tequila/Triple Sec/lime juice concoction on the rocks with a bit of salt on the rim, but I’m always up for trying new varieties. This rhubarb margarita from 101 Margaritas by Kim Haasarud intrigued me, especially since we just added three rhubarb plants to our garden and I’m eager to cook with them. Unfortunately they aren’t ready yet, but rhubarb is coming in season and can be found in grocery stores and farmers markets around the country.
The flavor is pleasantly tart and sweet, not overwhelming, and the color will vary depending on the type of rhubarb used. We found it very enjoyable and look forward to making some again with our own homegrown rhubarb.
The original recipe makes one serving and I revised it to make four servings, enough to get a party started.
[Updated May 2013.]
- 1 quart saucepan
- jar with lid
- 1 cup granulated sugar
- 1 cup water
- 1 stalk rhubarb (chopped)
- ½ cup simple syrup
- 6 ounces tequila (white)
- 4 ounces Grand Marnier
- 3 cups ice
- basil or mint leaves (for garnish (optional))
Syrup (Make Ahead)
- 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. Store in the refrigerator.
- Cook the chopped rhubarb and ½ 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.