Rhubarb Margarita (with fresh or frozen rhubarb)

This rhubarb margarita is a fresh spring cocktail made with rhubarb syrup, tequila, and lime juice. It's bright, tangy, and beautifully balanced.

This rhubarb margarita is bright, tangy, and beautifully balanced, with a soft floral note that makes it feel just a little more special than the classic. It's the kind of spring cocktail I start craving as soon as rhubarb shows up, with a fresh, vibrant flavor and a gorgeous rosy hue.

The rhubarb is cooked into a lightly sweet syrup that blends seamlessly with fresh lime juice and tequila. I love how the tartness of the lime plays with the gentle sweetness of the rhubarb-it keeps that classic margarita edge, but with a smoother, more delicate finish. If you're already a fan of rhubarb in cocktails, my rhubarb mojito is another favorite to try.

Served over ice with a pink salt-rimmed glass, it's crisp, refreshing, and easy to make with just a handful of ingredients. It's the kind of drink that feels right at home on a sunny spring afternoon.

Rhubarb Margarita (with fresh or frozen rhubarb)

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I make this rhubarb margarita with rhubarb-infused simple syrup, tequila, and fresh lime juice. It's crisp, lightly tart, and perfect for spring.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 1 cocktail

Course: Cocktail

Ingredients  

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Rhubarb Syrup

• 4 cups chopped rhubarb fresh or frozen
• 1 ½ cups water
• 1 cups granulated sugar

Rhubarb Margarita

• Himalayan salt see notes
• 2 ounces white tequila
• 1 ounce lime juice
• 1 ounce rhubarb syrup
• Lime slices and rhubarb for garnish

Method

 

1. Begin by making the rhubarb syrup. Simmer the rhubarb and water in a small, covered pot for 10 minutes. Crush the rhubarb gently with a spoon to release all of the flavor. Strain the syrup through a fine-mesh sieve, then return the syrup to the pot. Add the sugar and stir until it dissolves, about 2 minutes. Let the rhubarb syrup cool completely before using it.
   4 cups chopped rhubarb, 1 ½ cups water, 1 cups granulated sugar
   
2. Run a cut piece of lime around the rim of a rocks glass, then dip the wet rim into salt. Fill the glass with ice.
   
3. Add the tequila, lime juice, and rhubarb syrup to the glass and stir.
   
4. Garnish with a lime slice and rhubarb strips.
   
Tried this recipe? Let us know how it went in the comments below - and if you make it, tag us at @findyourcocktail on Instagram. We love seeing your creations!

Notes

Salt: I love the look of pink Himalayan salt with this margarita, but regular sea salt works well, too. Avoid using boxed table salt as the flavor is too strong.

Rhubarb syrup: You'll have about 1 ½ cups, enough to make 12 margaritas. Leftover syrup will keep for about 2 weeks in the fridge. 

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Author: Kristen Stevens