Rhubarb Margarita Recipes

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RHUBARB MARGARITA



Rhubarb Margarita image

A sweet-tart combo that is fabulous on a hot day!

Provided by Jeannine Ross

Categories     Drinks Recipes     Cocktail Recipes     Tequila Drinks Recipes

Time 2h30m

Yield 4

Number Of Ingredients 5

4 cups diced rhubarb
½ cup water
½ cup white sugar
4 cups ice
⅔ cup tequila

Steps:

  • Place the rhubarb into a saucepan, and pour in the water. Cover, and bring to a simmer over medium heat. Reduce heat to medium-low, and continue simmering until the rhubarb breaks down and releases its juices, about 15 minutes. Strain the juice, and press the pulp to squeeze out as much liquid as you can. Discard the pulp, and stir the sugar into the hot juice. Refrigerate the syrup until very cold, at least 2 hours.
  • To prepare the margaritas, place the ice into a blender, then pour in the tequila and rhubarb syrup. Blend until smooth, or until pureed to your desired consistency. Pour into chilled margarita glasses to serve.

Nutrition Facts : Calories 209.8 calories, Carbohydrate 30.5 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 6.1 mg, Sugar 26.3 g

STRAWBERRY RHUBARB MARGARITAS



Strawberry Rhubarb Margaritas image

Provided by Bobby Flay

Categories     beverage

Time 2h30m

Yield s: 4 servings

Number Of Ingredients 9

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
1 1/2 cups sugar
2 large stalks rhubarb, coarsely chopped

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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