Tart, refreshing, and naturally sweetened, these Rhubarb Margaritas are perfect for spring and summer. Plus, requiring just 7 ingredients, these are easy to make too!
- 3 cups chopped rhubarb (fresh or frozen), 12 ounces
- 1 cup water
- ½ cup light agave syrup
- ¼ teaspoon orange blossom water
- 2 ounces fresh lime juice
- 2 ounces rhubarb syrup
- 1 ½ ounces tequila
- 1 ounce orange liqueur (such as Grand Marnier)
- Margarita salt, rhubarb stalks, and lime wedges for garnish
Combine rhubarb, water, and agave in a saucepan over medium-high heat, bring to a simmer, then reduce heat to medium, cover, and cook 10 minutes. Off heat, stir in orange blossom water, cover, and let cool to room temperature. Press mixture through a fine mesh sieve. Transfer syrup to a container with a tight fitting lid and refrigerate until needed. (Reserve the rhubarb pulp to top waffle or pancakes, stir into yogurt and oatmeal, or top ice cream with.)
For 1 Rhubarb Margarita:
Run a lime wedge along the rim of a rocks glass, dip rim in salt then fill glass with ice. Lime juice, rhubarb syrup, tequila, and liqueur in a cocktail shaker, fill with ice and shake until thoroughly chilled. Strain into prepared glass, garnish with lime wedges and rhubarb ribbon; serve.
For a batch of Rhubarb Margaritas (4–5 margaritas):
Run a lime wedge along the rim of four or five rocks glass, dip rims in salt then fill glasses with ice.
Whisk together 1 cup (8 ounces) lime juice, 1 cup (8 ounces) rhubarb syrup, ¾ cup (6 ounces) tequila, and ½ cup (4 ounces) liqueur in a pitcher.
Pour into prepared glasses, garnish with lime wedges and rhubarb ribbons; serve.
The syrup makes about 1¾ cup syrup which will make 8–10 drinks, depending on how big they are!
Store the syrup in a container with a tight-fitting lid in the refrigerator for 1½–2 weeks.