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.

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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.

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Kristen Stevens

Rhubarb Margarita (with fresh or frozen rhubarb)

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

Course: Cocktail

Cuisine: American

Ingredients

  

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
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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.
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3. Add the tequila, lime juice, and rhubarb syrup to the glass and stir.
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4. Garnish with a lime slice and rhubarb strips.
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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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