Rhubarb Margarita

Rhubarb Margarita

15 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    2 h 30 m
Jeannine
Recipe by  Jeannine

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

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Ingredients

Adjust Servings

Original recipe yields 4 cocktails

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Directions

  1. 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.
  2. 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.

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Reviews (15)

Rate This Recipe
Jeannine
37

Jeannine

Recipe should read: Place 2 cups crushed ice in blender, pour 1/3 cup tequila and half of the rhubarb syrup (approximately 1 1/2 cups), and blend until smooth. Add water as necessary to blend to desired consistency. Garnish with lime wedge. Hope you enjoy!

COUNTRYRAY
17

COUNTRYRAY

If you own a Vitamix you can forget the cooking to make a syrup, Emulsify the pulp and all. The flavor is there. Put all ingredients in the Vitamix wet container, start on variable 1, increase rapidly to 10 then switch to high for approx 40 to 45 seconds until ice and mixture is creamy and slushy. add a dash of lime/lemon mix, wet the rim of the glass with tequila on finger and dip in salt. very good.

mighty moose
10

mighty moose

I don't understand how Jeannine gets 3 cups of liquid from this recipe using 1/2 cup water and the natural juices of only 4 cups of rhubarb? (Her clarifications are posted under the reviews and she's obviously recommending making 2 margs at a time with 1/2 ingredients each time). Sigh. Okay, aside from that, I used freshly squeezed lime juice instead of water to cook my rhubarb, and agave syrup instead of sugar. Delicious. (I shouldn't rate it 'cause I changed it, but it's better than giving it no stars.)

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 210 cal
  • 10%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 30.5 g
  • 10%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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