Strawberry Rhubarb Margaritas
- Level: Easy
- Yield: s: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 607
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 82
- Dietary Fiber
- 2
- Sugar
- 77
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 6
- Total: 2 hr 30 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 10 min
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
Rhubarb Syrup:
1 1/2 cups sugar
2 large stalks rhubarb, coarsely chopped
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:
- 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.