Is there really anything new to say about margaritas? It’s my summer cocktail of choice by a long mile. You’ll hardly see me drinking anything else if margaritas are in play.
Estimated reading time: 3 minutes
Rhubarb Margarita
A vegetable in margarita, you say? Imagine that! Yes, rhubarb is a vegetable – with a split personality. It thinks it’s a fruit! Did I mention I’ve got a whole lot of rhubarb lying around at the moment? I believe I did, a couple of posts ago, which also has rhubarb in it – the Lamb Shank and Rhubarb Tagine. And guess what my next post will also have in it?
Rhubarb!
What can I say, I am not quite rhubarb-ed out yet! Many of my lightbulb moments come to me when I’m in bed, trying to go to sleep, which probably goes a long way in explaining my regular insomnia.
So that’s what happened with this rhubarb margarita too. We always have visitors down from Derby at Easter, in the form of my brother in law and his family. I was thinking of the menu, and how to use rhubarb, when a lightbulb went off. And that was that. The idea stuck.
It’s a pretty straightforward recipe, we have tequila and Cointreau (or any other Triple Sec) to start with. Then, instead of some straight up sugar syrup and lime juice, we make up some rhubarb syrup and use a little fresh rhubarb juice, for an added kick. A dash of lime juice is optional.
Easy, right?
Rhubarb Margarita Deconstructed
Rhubarb Syrup
As the rhubarb is a main player, the syrup is a little less sweet than usual, as I wanted to get as much of the rhubarb flavour as possible. Increase the sugar and you have a “proper” rhubarb syrup that you can use as a cordial, like rose syrup, both very common practices in the Middle East. My kids love it.
You’ll have enough syrup for about 4 portions. Save the rest in the fridge for another day, make the cordial as mentioned above or drench your favourite cake.
Rhubarb Juice
If you are planning to make a huge amount for guests, get the juicer out. If you’re only planning to make a couple of glasses, it’s not worth the bother. The best thing to do for small amounts is place the rhubarb in a small chopper with a teaspoon or 2 of water and chop it all up. Then strain and squeeze every last drop of the juice out. Of course, feel free to get your juicer out, if you want; mine is big and bulky, so I don’t bother.
Ginger
I’ve added a little ginger in the syrup and the salt rim. Ginger and rhubarb have a natural affinity with each other, ginger’s sharp, citrusy and strong flavours lift the rhubarb’s tart and sweet nature.
Ready for your cocktail? Let’s get mixing!
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Lin xx
Rhubarb Margarita with Ginger Salt
Ingredients
- 60 ml (2 parts) tequila
- 30 ml (1 part) Cointreau or Triple Sec
- 30 ml (1 part) Rhubarb Syrup recipe follows
- 30 ml (1 part) fresh rhubarb juice see below
- 1 tsp fresh lime juice optional
- a handful of ice cubes
- lime slices to decorate
- a saucer of fine salt with no additives
- 1 generous pinch ground ginger
Rhubarb Syrup
- 100 g white sugar
- 125 ml water
- 3 large stalks of rhubarb
- a thick piece of fresh ginger about 2.5cm (1in)
Rhubarb Juice (makes 1 portion)
- ½ rhubarb stalk
- ½ tsp water
A cocktail shaker would be great, if not, just stir it all up well in a glass.
Instructions
Rhubarb Syrup
- Cut up the rhubarb stalks into about 5cm (2in) pieces.3 large stalks of rhubarb
- Grate, chop or pound the ginger, don't peel it, just scrub it clean.a thick piece of fresh ginger
- Place everything into a small saucepan and bring to boil. Then simmer for 10 minutes, by which time, the rhubarb would be very soft and pulpy.125 ml water, 100 g white sugar
- Strain the syrup into a clean jug, pushing down the rhubarb to extract as much of the flavour as possible. For a clearer margarita, don't squash down, just strain the liquid through.
- Leave to cool. You can place it in the fridge, if you like.
Rhubarb Juice
- If using a juicer, just juice the stalk.½ rhubarb stalk
- If using a chopper, cut up the stalk into 3 pieces and blitz in the chopper.½ tsp water
- Strain, squeezing out all the liquid.
Salt and Ginger Rim
- Mix the ginger and salt together and place in a saucer.1 generous pinch ground ginger, a saucer of fine salt
Serving
- Run a lime slice all around the rim of a glass.
- Dip the glass rim into the ginger flavoured salt, coating well.
Method One:
- Place everything in a shaker, and pour into the glass, minus the ice cubes.60 ml (2 parts) tequila, 30 ml (1 part) Cointreau or Triple Sec, 30 ml (1 part) Rhubarb Syrup, 30 ml (1 part) fresh rhubarb juice
- Serve with a slice of lime on the rim.lime slices to decorate, a handful of ice cubes
Method Two:
- Pour the rhubarb syrup into the glass.30 ml (1 part) Rhubarb Syrup
- Mix everything else in the shaker and pour over the syrup very slowly. You could do it over a spoon if you like, but it shouldn’t be necessary, given the density of the syrup. This second method will create the layers as you see in the image. Serve with a little straw or shaker, with a lime on the rim.60 ml (2 parts) tequila, 30 ml (1 part) Cointreau or Triple Sec, 1 tsp fresh lime juice, lime slices to decorate, a handful of ice cubes
Really pretty looking margarita! One to make when it’s rhubarb season!
Absolutely, thank you!
Nice, I saw this on your strawberry margarita post. I love the idea of the ginger salt rim. I might surprise the missus with this tomorrow. Thanks!
Cool, how did it go?
Cheers Lin, I just saw this on Flipboard and have come over to see the recipe! It’s a brilliant cocktail!
Thank you John, much appreciated!