Try pairing rhubarb margaritas with grilled fish tacos topped with mango salsa, shrimp ceviche, or a peach, rice and arugula salad. To finish the meal, lean into citrusy or berry desserts like strawberry shortcake or lemon bars. The margarita’s tart-sweet balance plays well with dishes that are light, bright and full of contrast.
Ingredients
- kosher salt, for the rim
- lime wedge, for the rim
- ice cubes
- 2 ounces tequila
- 3/4 ounce orange liqueur, such as triple sec or cointreau
- 3/4 ounce lime juice
- 1/2 ounce rhubarb simple syrup
Instruction
- To make the rhubarb syrup, in a large saucepan, combine rhubarb and water; bring to a boil over high heat. Reduce to a simmer; cook 15-20 minutes or until the rhubarb is very soft and pale in color. Skim off any foam that rises to the surface; discard. Remove from heat. Using a fine mesh strainer or cheesecloth, strain the mixture into another small saucepan; allow to drain thoroughly to yield the most juice. Measure the strained liquid; it should be about 3 cups. Stir in the sugar. Bring the mixture to a boil; reduce heat to medium. Simmer 5-10 minutes, stirring frequently until the sugar is fully dissolved. Remove from the heat; let cool completely. Transfer to an airtight container; refrigerate.
- To make the margarita, pour a thin layer of salt onto a small saucer. Rub a lime wedge along half the rim of a rocks glass; dip the moistened edge into the salt to coat. Fill the rocks glass and a cocktail shaker with ice. Add tequila, orange liqueur, lime juice and 1/2 an ounce rhubarb syrup. Shake well until thoroughly chilled. Strain into the prepared rocks glass. Serve immediately.
- Store remaining rhubarb syrup for a later use.
