Rhubarb Margarita with Ginger Salt

Rhubarb Margarita with Ginger Salt

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 1 1x


Recipe for Rhubarb Margarita with Ginger Salt Rim. A delicious rhubarb cocktail for Spring or Summer.



  • 2 parts good quality Tequila
  • 1 part Cointreau or Triple Sec
  • 1 part Rhubarb Syrup (recipe follows)
  • 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
  • a generous pinch of ground ginger

Rhubarb Syrup

  • 100g/ half a cup white sugar
  • 125ml/half cup water
  • 3 large stalks of rhubarb
  • a thick piece of fresh ginger, about 2.5cm/1″

Rhubarb Juice (makes 1 portion)

  • half a rhubarb stalk
  • half a tsp water

A cocktail shaker would be great, if not, just stir it all up well in a glass.


Rhubarb Syrup

  1. Cut up the rhubarb stalks into about 5cm/2″ pieces.
  2. Grate, chop or pound the ginger, don’t peel it, just scrub it clean.
  3. 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.
  4. 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.
  5. Leave to cool. You can place it in the fridge, if you like.

Rhubarb Juice

  1. If using a juicer, just juice the stalk.
  2. If using a chopper, cut up the stalk into 3 pieces and blitz in the chopper.
  3. Strain, squeezing out all the liquid.

Salt and Ginger Rim

  1. Mix the ginger and salt together and place in a saucer.


  1. Run a lime slice all around the rim of a glass.
  2. Dip the glass rim into the ginger flavoured salt, coating well.

Method One:

  1. Place everything in a shaker, and pour into the glass, minus the ice cubes.
  2. Serve with a slice of lime on the rim.

Method Two:

  1. Pour the rhubarb syrup into the glass.
  2. 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.


Total time does not take into account the cooling down of the rhubarb syrup.

  • Category: Drinks
  • Cuisine: Mexican/British Fusion