The temperatures are rising and with the long days, there is nothing better than a tasty Strawberry Rhubarb margarita to cool you off. Strawberry’s were on sale and I spotted some rhubarb and a lightbulb went off. I know they are the perfect combo for a pie or jam, but why not a cocktail?
Next, I was trying to figure out how to make the delicious strawberry-rhubarb syrup. I knew I wanted ginger in there, so I added a 2-inch piece that I minced to sugar and cut up strawberries and rhubarb.
Why did I roast the strawberries and rhubarb? It all came from this ice cream book I have that has a Roasted Strawberry and Buttermilk Ice cream recipe that I love. So, hey, why not? The first few times I pureed the mixture, but really wanted a nice deep red simple syrup. So, I added more water to the dish and covered with aluminon foil and baked for 10-15 minutes at 350 degrees. Strained and pressed the mixture through a strainer and it worked out perfectly!
The great thing about this syrup is that it can be added to some club soda or sparkling water and make for a nice refreshing soda! Enjoy!
Strawberry Rhubarb Syrup
- 4 oz rhubarb, chopped
- 4 oz strawberries, tops removed and halved
- 1/2 cup sugar
- 2 inch piece ginger, small chopped
- 1 cup water
Strawberry Rhubarb Margarita
- 3 oz tequila
- 2-3 oz strawberry syrup depending on how sweet you like your drink
- 1 oz fresh squeezed lime juice
- a splash of club soda
Preheat oven to 350 degrees. Combine rhubarb, strawberries, sugar, ginger and water. Cover with aluminon foil and place in oven for 10-15 minutes. You want your syrup to be bubbly and loose. Strain and press liquid lightly through a strainer.
Fill a cocktial shaker with ice. Add tequila, strawberry rhubarb syrup, and lime juice. Cover and shake until mixture is chilled, 15-20 seconds. Strain mixture into a salt-rimmed glass and enjoy.
For your salt-rimmed glass. Place salt on a plate and run the rim of your glass with lime juice. Press the rim with the lime juice onto the plate with the salt to cover.