This Spring, we’re on a mission to use rhubarb in as many ways as possible. Why stop at pies and desserts? Now that it’s almost May and the weather has finally (fingers crossed) crossed the 60 degree threshold most days, it’s time for a refreshing drink. Who’s with us?!
To those that know our family, we like a good cocktail. And wine. And champagne. Most of all, we like to have a good time, and we love to spend quality time together and relax over long dinners. My dad and older brother are wine aficionados, and my mom and I are the mixologists.
A few years ago, my mom started making “superfood margaritas” because she was sick of all of the unnecessary added sugar in the typical margarita recipe. We entertain pretty frequently, so eventually, her healthier margaritas became an expected addition to dinner parties, and our friends & family started requesting them on a weekly basis. Now, we have a few favorite flavors: Goji Strawberry is always a go-to, and Acai Blueberry is another favorite, but we’re always looking for new recipes!
Enter this Raspberry Rhubarb Margarita, which popped into my head while on a run on the first 80+ degree day of Spring. It’s super refreshing and just the right amount of sweet, plus you can repurpose the leftover syrup as a delicious sauce for ice cream, or even make into homemade chia jam! Plus, there’s no refined sugar, so you can drink more than one without feeling like you’ve consumed your weekly quota of sugar. In our opinion, the fruit is plenty sweet on its own!
Cheers, and enjoy!Print
- 3 oz tequila blanco
- 4 oz Raspberry Rhubarb Mix
- 2 oz lime juice
- Salt for the rim (optional)
- Rhubarb ribbons for garnish
- 1/2 cup fresh rhubarb, roughly chopped
- 1/2 cup fresh or frozen raspberries
- 3/4 cup water
- 2 tbsp maple syrup or agave nectar
- 1/2 tsp vanilla extract
- Squeeze of fresh lemon juice
- In a saucepan, combine all ingredients and bring to a boil, stirring occasionally.
- Reduce heat and let simmer for 10 minutes. When rhubarb has softened, mash with the back of a wooden spoon or with a potato masher.
- Remove from heat and let cool.
- Strain liquid through a fine sieve or cheesecloth/nut milk bag.
- Refrigerate leftover syrup in an airtight container for up to a week.
For the cocktail:
- Lightly rim your glasses with a slice of lime and dip the rims in salt to coat evenly.
- Combine tequila, raspberry rhubarb mix and lime juice in a cocktail shaker with some ice and shake for 10 seconds or until well combined. You can all pour into a large pitcher and stir vigorously to distribute flavors.
- Pour over crushed ice, and garnish with rhubarb ribbons (peeled thinly with a standard vegetable peeler). Enjoy!