rhubarb margarita

I just love me a good margarita. Can you tell? I’ve only posted like 27 margarita recipes in the past year. Hey maybe I’ll try 365 days of margaritas. Bet I could do it!

So my theory is this- when someone with a giant patch of rhubarb offers to give you some rhubarb for free, always say yes! Even if, like me, you no longer make and sell your award winning strawberry rhubarb pies. Because there are still endless things to do with your rhubarb. Like this margarita. Or this strawberry rhubarb bourbon smash that I made last year for national bourbon day but completely forgot about national bourbon day this year??? I love bourbon too. And I call myself a cocktail blogger. There’s also this strawberry rhubarb martini I almost forgot about. Or this strawberry rhubarb Moscow mule. Wow was I on a strawberry rhubarb kick last year.

With my abundance of rhubarb last year I also made strawberry rhubarb jelly and rhubarb jam with chocolate mint. I plan on doing the same this year with my rhubarb. If I don’t make too many margaritas and use it all up. I’ll keep you posted.

This margarita starts with a rhubarb simple syrup. Which turns into this pretty pink liquid after you strain it.

All of the ingredients go into a shaker.

You could totally throw it all in a blender too, if frozen margs are more your style instead of on the rocks. And don’t forget the salted rim!

Rhubarb margarita
2oz silver tequila
1oz grand marnier
2oz rhubarb simple syrup
3/4oz lime juice
Pour all ingredients in a shaker with ice. Give it a good shaking and pour into a salt rimmed glass.
Rhubarb simple syrup
1 cup sugar
1 cup water
1 cup chopped rhubarb
Place all ingredients in a small saucepan and place over medium heat. Stir frequently to dissolve sugar. Bring mixture to a simmer and cook, stirring often, for approximately 10 minutes. Let cool and then strain mixture. Store in airtight container in refrigerator until ready to use.

How could I possibly say no to free rhubarb??!!