Rhubarb Margarita Recipes
STRAWBERRY RHUBARB MARGARITAS
Steps:
- 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.
- 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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- If salting the rims of your glasses, lightly rub a lime wedge around the rims of four wide mouth pint jars (or other 16-ounce glasses) and then dip the rims in salt. Set aside.
- In a small pitcher, combine the Ruby Rhubarb Syrup, tequila, orange liqueur, lime juice, and orange juice. Stir. Divide mixture evenly between the four prepared glasses, just a bit more than 1/2 cup per glass. Fill glass with crushed ice to fill the glass 2/3 of the way. Top with club soda to almost fill the glass. With a spoon, gently stir the drink to incorporate the heavier rhubarb syrup mixture into the club soda. Squeeze a lime wedge over the top and then garnish with another lime wedge.
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- Combine rhubarb, water, and agave in a saucepan over medium-high heat, bring to a simmer, then reduce heat to medium, cover, and cook 10 minutes. Off heat, stir in orange blossom water, cover, and let cool to room temperature. Press mixture through a fine mesh sieve. Transfer syrup to a container with a tight fitting lid and refrigerate until needed. (Reserve the rhubarb pulp to top waffle or pancakes, stir into yogurt and oatmeal, or top ice cream with.)
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