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
- 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
- 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.
- Add the tequila, lime juice, and rhubarb syrup to the glass and stir.
- 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.
