Rhubarb Strawberry Margaritas
Make Rhubarb Strawberry Margaritas: bright, seasonal margaritas with homemade strawberry-rhubarb syrup. Mix, shake, and enjoy.
Ingredients
- 1 1/2 cups chopped rhubarb (green stems removed)
- 1 1/2 cups hulled, sliced strawberries
- 3 Tbsp organic cane sugar*
- 3/4 cup water
- 1 Tbsp orange juice (optional // for natural sweetness and a slight orange flavor)
- 1/3 cup strawberry rhubarb syrup
- 1 Tbsp lime juice
- 1 ounce silver tequila (1 ounce equals ~2 Tbsp)
- 1-2 tsp agave nectar (plus more to taste)
Instructions
Step 1: Simmer the fruit into a jammy base
Add the chopped rhubarb, hulled sliced strawberries, organic cane sugar, water and the optional tablespoon of orange juice into a medium saucepan and bring everything to a gentle simmer over medium heat. Stir continuously with a wooden spoon, using the spoon to mash the fruit as it softens so the strawberries break down and the rhubarb releases its color and fibers. Keep the texture loose and jam-like — the goal is a glossy, pulpy mixture that smells bright and tangy, the sugar dissolving into a vivid pink-red syrup.
Step 2: Reduce and coax out the syrup
Once everything is softened and looks like thick pie filling, lower the heat and continue to reduce until it becomes visibly syrupy and concentrated, about five minutes of gentle bubbling and stirring. Remove from heat and let the pot cool slightly so the liquids settle and the solids compress. Transfer the cooked mixture to a fine mesh strainer set over a mixing bowl and use a spoon with steady sweeping motions to press and scrape the pulp until only a glossy, viscous liquid collects in the bowl beneath. The leftover pulp should be drier and fibrous, the strained syrup smooth and jewel-toned.
Step 3: Jar and chill the finished syrup
Pour the bright, strained syrup into a clean glass jar and seal it, then chill in the refrigerator for several hours until cold; to speed the process you can rest the jar in the freezer for 45–60 minutes. The chilled syrup should be thick but pourable, with visible flecks of strawberry seeds and rhubarb fibers suspended in the translucent reddish-pink liquid. Store covered in the fridge for up to a week.
Step 4: Prep the glasses for service
Run a lime wedge around the rims of your chosen short clear serving glasses, then dip the rims into coarse salt (or organic cane sugar if you prefer) to create a lightly coated, classic cocktail rim. Add a single large ice cube (or a few smaller cubes) to each glass and set them briefly in the freezer if you want an extra-chilly glass. Arrange lime wheels and fresh strawberries nearby for garnish.
Step 5: Shake, taste, and finish the margaritas
To make one margarita, combine 75 ml (about 1/3 cup) chilled strawberry–rhubarb syrup with a tablespoon of lime juice, one ounce silver tequila and 1–2 teaspoons agave nectar into a cocktail shaker filled with a handful of ice. Shake vigorously until well chilled, then strain into the prepared salt‑rimmed glass over the waiting ice. Taste and adjust — brighten with a touch more lime, sweeten with extra agave, or deepen the fruit with an extra splash of syrup — then garnish with a lime wheel perched on the rim and a fresh strawberry on the side.
Notes
- Store syrup in a sealed jar in the refrigerator for up to one week.
- Freeze syrup in ice cube trays for long-term storage and quick use.
- Use fresh lime juice for best flavor balance.
- Adjust agave and syrup amounts to control sweetness and strength.