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.
So today’s special is 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? Surprise! 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 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 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.
Pretty straightforward, right?
Before we get down to the nitty gritty, for more cocktail ideas, you’ll find them on the Drinks Page, where there are recipes like:
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.
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.
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? What’s your favourite kind? I’d love to know, just leave me a comment below.
Lin xx Total time does not take into account the cooling down of the rhubarb syrup.
Rhubarb Margarita with Ginger Salt
Total time does not take into account the cooling down of the rhubarb syrup.