It’s rhubarb season and I found the most amazing, enormous rhubarb at my Farmer’s Market. The natural thing to do is whip up strawberry rhubarb pie, but been-there-done-that. I wanted to do something different with this gorgeous rhubarb. I thought about the sweet tart goodness that happens with the strawberry and rhubarb combination. Seemed like a natural flavor combo for a delicious margarita.
I made a quick simple syrup with the rhubarb and finely chopped the strawberries. Now don’t be lazy and not make this because of the rhubarb syrup. It really takes no time at all. But you will have to plan ahead because the syrup needs to steep for a bit. I like to make a big batch and freeze what I don’t use in ice cube trays.
You can muddle the strawberries if that’s easier for you, but I like having the finely chopped little pieces in there. I serve these margaritas with a fat straw you can suck up those sweet juicy strawberry bits.
- coarse Kosher salt
- 2 ounces Patron Silver Tequila
- 1 ounce Domaine De Canton Ginger Liqueur*
- 1 ounce rhubarb syrup**
- 1 ounce lime juice
- 2 strawberries, finely chopped or muddled
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Rub lime wedge around rim of glass and dip in coarse salt to coat.
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Fill glass with ice and add chopped strawberries
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Combine remaining ingredients and pour over ice or shake and and strain into margarita or martini glasses.
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Garnish with lime wedges and fresh strawberry.
*you can use any ginger liqueur if you can't find Domaine De Canton Ginger Liqueur. You can also substitute your favorite fruity liqueur like Cointreau or Creme de Cassis.
**Rhubarb syrup. Combine 3 cups sliced rhubarb, 1 cup sugar and 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce heat and simmer 5 minutes. Cool for 1 hour. Strain into glass jar and store in refrigerator.
