This margarita is ridiculously delicious. It takes some time but the rewards are worth the effort. Nothing tastes more like summer than the fruity and tart flavor combination of strawberries and rhubarb. If you love those flavors too then this marg is for you! I received this recipe in an email this spring from our local culinary school in Boulder, Auguste Escoffier . Since that first email, I’ve probably made this 5 times this summer…. it is that good! Fortunately, rhubarb is still in available for a few more weeks so whip up a pitcher of these before its too late! Makes 8-10 drinks
Makes 8-10 drinks
- 2 cups fresh ripe strawberries, hulled and chopped
- Rhubarb Syrup (below)
- 2 cups ice
- 8 ounces good quality white tequila
- Lime wedges
- 1 cup sugar
- 1 ½ cup water
- 2 cups rhubarb, 2 inch chunks
In a medium saucepan, combine rhubarb, sugar, and water. Bring to a boil, then turn down the heat and simmer until the rhubarb is soft, 10-15 minutes. Let cool. Puree the rhubarb mixture and strain through a fine mesh sieve into a medium bowl. Reserve the liquid and discard the pulp.
To prepare the margaritas, place the ice and strawberries into a blender, pour in the tequila and rhubarb syrup. Blend until smooth.
Pour into chilled margarita glasses, garnish with a lime, and serve.
For a refreshing nonalcoholic beverage, add soda water to rhubarb syrup and serve on ice with a squeeze of lime.
Photo Credit: iStockphoto.com