This rhubarb margarita is a sweet-tart combo that is fabulous on a hot day!
Ingredients
- 4 cups diced rhubarb
- 0.5 cups water
- 0.5 cups white sugar
- 4 cups ice
- 0.67 cups tequila
Instructions
-
1
Bring rhubarb and water to a simmer in a saucepan, covered, over medium heat. Reduce heat to medium-low; continue simmering until rhubarb breaks down and releases its juices, about 15 minutes.
-
2
Strain rhubarb mixture through a fine-mesh sieve, pressing pulp to squeeze out as much juice as possible. Discard pulp. Stir sugar into hot juice. Refrigerate rhubarb syrup until very cold, at least 2 hours.
-
3
Place ice into a blender; pour in rhubarb syrup and tequila. Cover and blend until mixture is smooth or until your desired consistency. Pour into chilled margarita glasses.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Butternut Squash and Spicy Sausage Soup
Fall is my favorite time of year because I can make this butternut squash and spicy sausage soup. It's filling and delicious! There are many ways to customize the ingredients to suit your tastes. Sometimes, I used flavored rice, depending on what I had on hand. Also, add more or less chicken broth to make the soup's thickness fit your liking.
Marry Me Gnocchi
This marry me gnocchi has the bacon, sun-dried tomatoes, and creamy sauce of marry me chicken, but as a tasty side dish.
Turkey Tamale Pie
Even if your turkey is perfectly cooked, the reheated leftovers can be dry and uninteresting. This turkey tamale pie recipe will rescue the last remnants of your bird in a significantly more exciting and flavorful way than the usual soup. There are two basic types of tamale pie, one with a cornbread topping and the other with masa dough. Here, I wanted to create something that gives us the best of both, and I was delighted with how this came out. Garnish with sour cream and cilantro if desired.