To continue my recipes for cinco de mayo I of course had to make some margaritas! I have been making margaritas since I was old enough to use the blender. My parents for some reason thought it was a good idea for a twelve-year-old to make their margaritas. I of course never drank them and it was the only drink they would have me make. Whatever their reasoning was, I became a margarita maker extraordinaire.



Back then I only made the traditional margarita. A traditional margarita is a classic for a reason and I have always been a fan of not messing too much with classics.



I have especially seen some strange margarita recipes with everything from turmeric to chili powder in them. I personally think these stray a little far from the flavors of the classic margarita. Even some margaritas with fruit in them I think get a little too sweet for my taste.



I was pondering the different margaritas and how I would like to mix it up without straying too far from the classic when rhubarb popped into my mind. I am a HUGE fan of rhubarb. It’s nice and tart but can easily be sweetened, it’s also in season right now. So I decided to give it a go!



The result is amazing! I have to say I was pleasantly surprised how good these turned out. I loved how the tartness of a margarita wasn’t lost and yet you get just the right amount of rhubarb flavor. These margaritas will definitely be a hit and I will be making them all summer long!



Rhubarb Margaritas

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

1 margarita


    Rhubarb Purée
  • 3 large stalks rhubarb, ends removed, diced into 1 inch cubes
  • 1 cup water
  • ½ cup blue agave
  • Margaritas
  • ¼ cup rhubarb purée
  • 2 tablespoons fresh lime juice
  • 1 ½ ounces tequila blanco
  • 1 ounce orange liqueur
  • coarse sea salt
  • lime wedge


    Make the purée
  1. In a small saucepan combine diced rhubarb, water, and agave. Bring to boil and then reduce to simmer. Simmer for 10 minutes.
  2. Remove mixture from heat and let cool completely (place in refrigerator to speed up the process).
  3. Once cooled, add mixture to a blender and blend until smooth.
  4. Make the margaritas
  5. Run a lime wedge around the rim of a glass and then dip onto a plate with coarse salt so salt sticks to the rim.
  6. In a cocktail shaker combine all ingredients along with 5-6 ice cubes. Shake well.
  7. Pour over ice, garnis with a lime wedge, and serve immediately.

*To make 4 servings use measurements as followed 1 cup rhubarb purée ½ cup lime juice ¾ cup tequila blanco ½ cup orange liqueur

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