1 Video | Photo: Strawberry Rhubarb Margaritas Recipe
Ingredients
Margaritas:
- Rhubarb Syrup, recipe follows
- 2 cups white tequila
- 1/2 cup fresh lime juice
- 1/4 cup triple sec, such as Cointreau
- 1/4 cup freshly squeezed orange juice2 tablespoons fresh ripped mint leaves
- Crushed ice, for the shaker
- 8 fresh strawberries, hulled and finely diced
Directions
Combine the Rhubarb Syrup, tequila, lime juice, triple sec, orange juice, mint leaves and some crushed ice in a shaker. Combine in batches, if necessary.
Place the strawberries in the bottom of 4 margarita glasses. Strain the margaritas over the strawberries.
Rhubarb Syrup:
- 1 1/2 cups sugar
- 2 large stalks rhubarb, coarsely chopped
Combine 1 1/2 cups water and the sugar in a medium saucepan over high heat. Cook until the sugar is dissolved. Add the rhubarb and cook until slightly softened, about 5 minutes. Remove the saucepan from the heat and steep for 1 hour. Drain the liquid into a small saucepan and cook over high heat until slightly reduced and thickened, about 5 minutes. Transfer the syrup to a bowl. Cover and chill in the refrigerator for about 1 hour.
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By lightnin091
on July 08, 2012
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This recipe was delicious! I highly recommend making the syrup the day before so you have time to chill it and also since the whole recipe with the syrup and mint is time consuming when you want to bring it to a party or serve at your house. If you do not like strong margaritas I recommend cutting down the tequila first tasting and then adding. I like margaritas but even for me they were a bit strong. Also if using pre-made orange juice, you may want to decrease the syrup since the store OJ already has sugar.
By ejand7
Tulsa, OK
on July 05, 2012
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I tried to replicate the recipe exactly as written. (I only made a two-serving portion However, the on-line recipe is incomplete because it does not indicate the measurement for the rhubarb syrup. I kept adding the syrup by tablespoons and stopped at 4 tablespoons for 1/2 of the recipe. Next time I will probably use less tequila and increase the rhubarb syrup slightly.
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