If you like strawberry rhubarb pie, you may find it hard to resist this fruity margarita, which arrives in a lovely shade of rose.
Note: The rhubarb-strawberry syrup recipe makes about 3 cups syrup. Syrup can be stored in a sealed container in the refrigerator for up to 5 days. Extra syrup is delicious with seltzer or added to lemonade. Recipe is easily doubled.
- For the Rhubarb-Strawberry Syrup:
- 9 cups chopped rhubarb (from 10 to 15 stalks, about 2 1/2 pounds)
- 3 cups roughly chopped strawberries (from 1 quart, about 13 1/2 ounces)
- 2 1/4 cups (18 ounces) water
- 3/4 cup (about 5 1/2 ounces) sugar
- For the Margaritas:
- 2 1/4 cups (18 ounces) rhubarb-strawberry syrup
- 9 tablespoons (4 1/2 ounces) fresh juice from 7 to 9 limes
- 3 tablespoons (1 1/2 ounces) Cointreau or Triple Sec
- 3/4 cup (6 ounces) blanco tequila
- 5 drops orange bitters
- Garnish: 6 strawberries (optional)
Make the Syrup: Add rhubarb, strawberries, water, and sugar to a medium saucepan and bring to a simmer, stirring occasionally. Let simmer until rhubarb breaks into strands, stirring occasionally, about 15 minutes. Strain through a fine-mesh strainer into a bowl, let cool. Discard solids (or reserve for another use).
For Margaritas: Mix rhubarb syrup, lime, Cointreau, tequila, and bitters in a sealable jar or pitcher. Serve immediately over ice, with strawberry garnish on the side of the glass if desired, or chill mixture (without ice) for up to 5 hours in the refrigerator. Re-stir and serve over ice.