This rhubarb margarita is a sweet-tart combo that is fabulous on a hot day!
Ingredients
- rhubarb: 4 cups (diced)
- water: 0.5 cup
- white sugar: 0.5 cup
- ice: 4 cups
- tequila: 0.66667 cup
Metric Conversion
Stages of cooking
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Place rhubarb and water into a saucepan. Cover and bring to a simmer over medium heat. Reduce heat to medium-low; continue simmering until rhubarb breaks down and releases its juices, about 15 minutes.
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Strain juice; press pulp to squeeze out as much liquid as possible. Discard pulp and stir sugar into hot juice. Refrigerate rhubarb syrup until very cold, at least 2 hours.
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To prepare margaritas, place ice into a blender, then pour in tequila and rhubarb syrup. Blend until smooth or until desired consistency is reached. Pour into chilled margarita glasses to serve.
