Happy Cinco De Mayo!
It has been a very fiery week here in North Dakota, so I thought to lighten the mood we definitely need some margaritas in our life! And what a better way to kick off the return of warmer weather and the hint of summer right around the corner.
Rhubarb is one of my favorite things to freeze, so we can enjoy it all year long. These margaritas are my absolute favorite thing to make with Rhubarb Syrup! First, I cooked the rhubarb with water to extract all of the rhubarb goodness and paired that with a little sugar. I let that mixture meld in the fridge for a few hours. Then mix with tequila and ice and POOF you have a succulent rhubarb margarita to sip on!
Pair it with a few spicy carne asada burritos and we are in business! If you can’t make these for Cinco De Mayo, make sure you make one on a hot summer day, you won’t be dissapointed!
Ingredients
Method
- Place the rhubarb into a saucepan, and pour in the water.
- Cover,and bring to a simmer over medium heat. Reduce heat to medium-low, and continue simmering until the rhubarb breaks down and releases its juices, about 15 minutes.
- Strain the juice, and press the pulp to squeeze out as much liquid as you can. Discard the pulp, and stir the sugar into the hot juice. Refrigerate the syrup until very cold, at least 4 hours.
- To prepare the margaritas, place the ice into a blender,then pour in the tequila and rhubarb syrup. Blend until smooth, or until pureed to your desired consistency. Pour into chilled margarita glasses to serve.
