Ingredients

The following ingredients have 4 Servings
  • 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))

Instruction

  • Add rhubarb, strawberries, organic cane sugar, water and orange juice (optional) to a medium saucepan and bring to a simmer over medium heat.
  • Once simmering, reduce heat to low and continue cooking until softened and it looks like pie filling - about 5 minutes. While cooking, use a wooden spoon to stir and mash the fruit.
  • Remove from heat and let cool slightly, then add a fine mesh strainer over a mixing bowl and pour over the mixture. Use a spoon to make sweeping motions across the bottom of the mesh strainer to encourage the liquid to strain. Continue until you've extracted as much of the liquid "syrup" as possible.
  • Transfer syrup to a glass jar to the refrigerator to cool - at least a few hours. To speed cooling time, place in freezer for about 45 minutes to 1 hour.
  • Run a lime wedge around desired number of serving glasses and dip in salt or organic cane sugar (I like salt for a flavor contrast). Add a large ice cube (or several small ice cubes) to the glass, and set aside. Set in the freezer for an extra chilly margarita!
  • Next, to make one margarita, add 75 ml strawberry rhubarb syrup (amount as original recipe is written // adjust if altering batch size) to a cocktail shaker, along with lime juice, tequila, agave nectar, and a handful of ice.
  • Shake vigorously to combine. Pour out a small amount to sample, then adjust flavors as needed, adding more agave nectar for sweetness, lime juice for acidity, or strawberry rhubarb syrup for fruitiness.
  • Pour over serving glass and enjoy! The syrup makes enough for about 3-4 margaritas, and will keep in the refrigerator covered up to 1 week (sometimes longer).