Rhubarb Strawberry Margaritas
Make Rhubarb Strawberry Margaritas with homemade strawberry-rhubarb syrup for bright, balanced cocktails.
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: Cook the fruit into a jammy compote
Add the chopped rhubarb, hulled sliced strawberries, organic cane sugar, water, and the optional orange juice to a medium saucepan and bring it to a gentle simmer. Stir with a wooden spoon, pressing and mashing the fruit as it softens so the rhubarb fibers break down and the strawberries release bright red juice. Keep the heat moderate so the mixture becomes glossy and jammy — about five minutes — with visible softened fruit pieces and syrupy liquid forming around them.
Step 2: Strain and extract the ruby syrup
Remove the pan from heat and immediately transfer the hot fruit into a fine mesh strainer set over a mixing bowl. Use the wooden spoon to make firm, sweeping motions across the strainer, pressing the cooked pulp to coax out every drop of translucent, deep-rose syrup; the remaining pulp should be thick and fibrous while the strained liquid pools clear and intensely colored in the bowl. Pour or funnel the extracted syrup into a clean glass jar, seal, and chill in the refrigerator (or speed-cool in the freezer for 45–60 minutes) until fully cold and syrupy.
Step 3: Prepare the glasses and chill
Run a lime wedge around the rim of each serving glass and dip it into coarse salt (or organic cane sugar if you prefer a sweeter rim). Place a single large clear ice cube or several small ones into each glass and set them briefly into the freezer if you want an extra-chilly presentation. Keep the reserved glass jar of cooled strawberry–rhubarb syrup and the wooden spoon nearby for assembly.
Step 4: Shake, taste, and finish the margaritas
Measure about 75 ml (1/3 cup) of chilled strawberry–rhubarb syrup into a cocktail shaker with the lime juice, silver tequila, and 1–2 teaspoons agave nectar plus a handful of ice. Shake vigorously until well-chilled and slightly frothy, then strain into the prepared glasses over the large ice cube. Taste and adjust — more agave for sweetness, more lime for brightness, or extra syrup for fruit intensity. Garnish with a lime wedge and a strawberry, serve immediately, and enjoy the glowing ruby cocktails.
Notes
- Use ripe, fragrant strawberries for the best color and flavor.
- Chill the syrup fully before bottling for clearer results.
- Freeze extra syrup in ice cube trays for single-serve portions.
- Substitute mezcal for tequila if you want a smoky profile.
- Keep reserved cooked pulp for yogurt topping or toast spread.