Savor the flavors of spring by pairing this rhubarb margarita with our spring veggie enchiladas, or spring quinoa salad.
Perfectly sweet Tangy from the lime Easy to make … and visually pretty, too!
Turn this cocktail into a mocktail in just one easy step. Simply omit the tequila and add a splash of soda.
Rhubarb – fresh or frozen both work for making the rhubarb syrup. Sugar – granulated white sugar is what we use to sweeten things up. For a refined sugar-free version, use honey instead. Water – for boiling down the rhubarb and making the syrup. Salt – we love the look of pink Himalayan sea salt, but rock salt works, too (avoid using boxed table salt as the flavor is too strong). White tequila – a classic margarita ingredient that gives this cocktail its kick! Lime – juice for the cocktail, and slices for garnish.
You will have enough rhubarb syrup to make several margaritas. Or try using some of it to make a rhubarb mojito or some rhubarb lemonade!
Did you make this?
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