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A pink cocktail with ice, garnished with rhubarb strips and a lime wedge, served in a glass with a pink sugar rim.
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
Cook Time 20 minutes
Total Time 25 minutes
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
    A black strainer holds mashed fruit pulp over a glass bowl containing red juice, viewed from above.
  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.
    Top-down view of a cup filled with ice cubes, with a pinkish rim visible around the edge of the cup.
  3. Add the tequila, lime juice, and rhubarb syrup to the glass and stir.
    A glass filled with pink liquid, ice cubes, and a metal straw, viewed from above against a plain white background.
  4. Garnish with a lime slice and rhubarb strips.
    Top-down view of a pink drink with ice cubes, garnished with rhubarb strips and a lime wedge on the rim of the glass.

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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