Rhubarb Margarita

Rhubarb Margarita

15
Jeannine 3

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

Ingredients

2 h 30 m {{adjustedServings}} servings 210 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 30.5g
  • 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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Directions

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  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
  1. 19 Ratings

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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...

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, incre...

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 ...