Ingredients

• 4 cups diced rhubarb
• 0.5 cups water
• 0.5 cups white sugar
• 4 cups ice
• 0.67 cups tequila

Instructions

1. 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. 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. 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 per serving