If you’ve followed the blog for a while, you know I have a thing for margaritas.
I love how tart and sweet they are, and tequila happens to be one of my favorite liquors.
Plus, they pair perfectly with Mexican food. Need I say more?
Origins of Margaritas
There are several theories of where the margarita first originated and we’re not sure which one is true! But the most popular is that it was created in 1938 by Carlos ‘Danny’ Herrera at his restaurant in Tijuana, Mexico. It’s thought that he created it for a customer who was allergic to all hard alcohol except tequila, but wanted something more than just a shot.
Based on the popularity and spread of this delicious cocktail, we’d say the creation of the margarita was a major success! You can read about other theories on the origin here.
Rhubarb Strawberry Margaritas
This recipe was inspired by spring.
It’s definitely feeling like spring going on summer here in the Northwest. The days have been getting sunnier and longer, which means I can sleep in, get to work later, and still get all of my work done since the sun doesn’t go down until 7. Can’t it be this way all year round? I wish.
Besides the beautiful weather, one of the reasons I love spring so much is the produce! Specifically, rhubarb. So when I was at the grocery store recently and spotted a beautiful bushel of rhubarb, I knew it was time for some serious recipe development.
Margaritas it was.
These margaritas are made with 6 simple ingredients, are low in sugar per serving, and celebrate the natural earthy sweetness of rhubarb and strawberry.
The first step is to make a rhubarb strawberry “syrup” with water, fruit, organic cane sugar, and a little orange juice. Let it simmer until almost liquid, and then drain until you have a beautiful, vibrant fruit syrup.
Once cooled, it’s time for happy hour. Add a bit of your syrup to a cocktail shaker with lime juice, silver tequila, agave nectar, and ice (that’s it!) and shake it like you mean it.
Serve over ice with a salted rim for flavor contrast (my favorite) or a sugar rim for more sweetness.
I think you’re going to LOVE this margarita! It’s:
Slightly tart
Not too sweet
Strawberry-rhubarb infused
Boozy
Refreshing
& Seriously delicious
I think this would make the perfect afternoon or evening cocktail for warmer weather when you want something fruity and light. It’s amazing on its own, but I also think it would pair deliciously with pretty much any Mexican dish, especially nachos, salads, and veggie burgers!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We’d love to see your margaritas in action. Cheers, friends!
Rhubarb Strawberry Margaritas
Ingredients
STRAWBERRY RHUBARB SYRUP
- 1 1/2 cups chopped rhubarb (green stems removed)
- 1 1/2 cups hulled, sliced strawberries
- 3 Tbsp organic cane sugar*
- 3/4 cup water
- 1 Tbsp orange juice (optional // for natural sweetness and a slight orange flavor)
MARGARITA
- 1/3 cup strawberry rhubarb syrup
- 1 Tbsp lime juice
- 1 ounce silver tequila (1 ounce equals ~2 Tbsp)
- 1-2 tsp agave nectar (plus more to taste)
Instructions
- Add rhubarb, strawberries, organic cane sugar, water and orange juice (optional) to a medium saucepan and bring to a simmer over medium heat.
- Once simmering, reduce heat to low and continue cooking until softened and it looks like pie filling – about 5 minutes. While cooking, use a wooden spoon to stir and mash the fruit.
- Remove from heat and let cool slightly, then add a fine mesh strainer over a mixing bowl and pour over the mixture. Use a spoon to make sweeping motions across the bottom of the mesh strainer to encourage the liquid to strain. Continue until you’ve extracted as much of the liquid “syrup” as possible.
- Transfer syrup to a glass jar to the refrigerator to cool – at least a few hours. To speed cooling time, place in freezer for about 45 minutes to 1 hour.
- Run a lime wedge around desired number of serving glasses and dip in salt or organic cane sugar (I like salt for a flavor contrast). Add a large ice cube (or several small ice cubes) to the glass, and set aside. Set in the freezer for an extra chilly margarita!
- Next, to make one margarita, add 75 ml strawberry rhubarb syrup (amount as original recipe is written // adjust if altering batch size) to a cocktail shaker, along with lime juice, tequila, agave nectar, and a handful of ice.
- Shake vigorously to combine. Pour out a small amount to sample, then adjust flavors as needed, adding more agave nectar for sweetness, lime juice for acidity, or strawberry rhubarb syrup for fruitiness.
- Pour over serving glass and enjoy! The syrup makes enough for about 3-4 margaritas, and will keep in the refrigerator covered up to 1 week (sometimes longer).
Notes
*Nutrition information is a rough estimate calculated with lesser amount of agave nectar and without orange juice.
Nutrition (1 of 4 servings)
Cat says
Annnnnd another winner. Really nice, not too sweet and well-balanced. Delicious and hey–GREAT way to get in some antioxidants. I love infused syrups in adult beverages and I’ll make this one again. A dear friend and I who live several states from each other do “virtual cocktails” on Zoom every few months and looks for fun recipes to try. This hit the spot. Thanks for a delicious recipe.
What a fun thing to do with a friend who live elsewhere! Thank you for the lovely review, Cat! xo
Rachel says
This is one of my absolute favorite ways to use up all of the rhubarb I have growing, and welcome in spring/summer! I’ve made these for friends the past couple of years and they LOVE them. I’m actually making a double batch as I write this for a happy hour. Thanks for such a great keeper! I will keep coming back to this one.
Thanks so much for the lovely review, Rachel. We are so glad you and your friends enjoy the recipe! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Jacquie says
This is an excellent, smooth, and refreshing drink. Worth the effort to have something special or out of the ordinary. Only changes I made was to simmer the mixture for 10 minutes (rather than 5) and I used gold rather than silver tequila. Thank you so much for sharing your recipe.
Yumm, delish! Thank you for the kind review, Jacquie. We’re glad you enjoyed! xo
Jessica says
These were soooooo good. Thanks for the awesome recipe
We’re so glad you enjoyed it! Thanks for sharing, Jessica! xo
Victoria Elliott says
This drink of one of my new favorites. Thank you for the great recipe! Next time, I might add tonic water to add some bubblies
BTW, I’m fairly new to your Blog and so far, I have loved the recipes I made!!!
We’re so glad you’re enjoying our recipes, Victoria! Thanks so much for the lovely review!
Pip says
Really tasty! I doubled up on the sauce so I had extra to give out as gifts. Would be good as a daiquiri too!!
We’re so glad you enjoyed it, Pip! Thanks so much for sharing!
Lisa Laskey says
This recipe was amazing! I took it to a party with friends and several said, “no thanks” when offered a margarita, but then they saw these beautiful pink frothy drinks (I blended with ice) and then the majority wanted margaritas! Everyone agreed they were delicious and one person had never tasted rhubarb before. Your recipes are consistently successful with my friends and me!
Whoop! So glad to hear it, Lisa! Thanks for the lovely review! xo
Kristen Ash says
I got yummy looking rhubarb at the farmers market today and this is exactly what I had in mind! Thanks!
linda says
Can I Freeze the simple syrup
Mary says
I wonder if I could use my juicer to juice the rhubarb instead of making the syrup?
Hi Mary! While we haven’t tested it, I’d say its worth a try!
Mary says
I tried both ways last year and I like the fresh juice better.
RH says
Hi there. If I wanted to make a big batch of this the day before going on a weekend trip, would they still be okay? Would the syrup turn a different color/taste or anything?
Hi! I think that would work, just keep it cool and refrigerated!
Danni says
Hi Dana! These look amazing. I was just wondering, would vodka be an okay replacement for the tequila? I don’t stomach tequila well but I have plenty of vodka at hand. I’m sure it’d taste good but wondering if anything would need to be altered in taste? Many thanks and happy new year!
Hi! I think that should work okay! If you give it a try, let me know how it goes! Happy mixing!
Mary says
Just made the syrup, so good! The resulting fruit mash is also really yummy. I saved it and plan to use it on top of yogurt, ice cream, waffles, oatmeal, toast, basically anything ? It would probably make good pastry filling too! Can’t wait to make the margaritas tonight!
V. Sam says
Hello, Thanks you sharing this lovely drink. This preparation is so easy and nice. Rhubarb strawberry margaritas is one of my favourite drink. I love how tart and sweet they are, and tequila happens to be one of my favorite liquors. This one of spring inspired drink. Here is an amazing earthy sweetness of rhubarb and strawberry.
Evie says
Hi Dana, I’m a longtime reader and first-time commenter. These margaritas are the most beautiful color – I can hardly stand it. Making these sooner or later! Waving hi from Boise :)
Hi Evie! Thanks for saying hi. Hope you love them! xoxo
Kristen says
What a great idea! I can’t wait to make this :) Perfect for spring! Cheers!
Maya | Spice + Sprout says
Ah YES! This looks like the perfect summer drink. I can totally imagine going strawberry picking and then coming home and making this drink from freshly picked berries <3
Catering Services in Mumbai says
You have served a wonderful drink… Its really mouth-watering, & enjoyable… thanks for sharing a nice blog too!!!
Feestzaal says
It looks so tasty !! I love Rhubarb strawberry margaritas and it’s so easy to prepare. Thanks Dana for this wonderful recipe :)
Stella @ Stellicious Life says
LOVE the strawberry&rhubarb combo, and how unique to pair it with margaritas! Could I use coconut sugar or xylitol instead of the cane sugar? Lovely photos :-)
I think stevia would be the best alternative. Coconut sugar would add a slight caramel flavor if you’re OK with that.
Jacque says
Mmm, I need to make this soon! I love making my own simple syrups and will have to add this one to the list. Especially so that I can make this margarita!
Xoxo, Jacque
Sarah | Well and Full says
I have a hard time drinking with my stomach issues, but I bet this strawberry rhubarb syrup would taste amazing with some seltzer water or lemon water!! Thanks for the inspiration as always ;)
Emily @ Robust Recipes says
You speak to my heart! I love rhubarb and margaritas, combining the two is mind blowing! I will need to make these to help use up my surplus of rhubarb that’s currently growing in my garden! Can’t wait to give them a try!! :)
Katrina says
I love this flavour of margarita!! Your photos are beautiful :)
Thank you!!
Leigh says
What do you think about pureeing the cooked fruit in a high-powered blender until completely smooth instead of draining? I feel like it would make more syrup that way…
That’s a great idea! Definitely more pulpy. If you try it, let me know!
Lauren says
Ooo I might try that, I have a nutribullet and that pretty much makes a liquid of anything! You’d just need to make sure the fruit was cool before you whizzed it ?
Allison // Always Eat Dessert says
So much YES! This sounds absolutely delicious!
Aleksandra says
Just in time for the Eurovision night!
Olivia says
Yum! I’ll have to try these. My rhubarb is going crazy again this year. I’ve made pie, simple syrup, turnovers, and sauce.
Next time you need rhubarb, you are welcome to come pick some. :)
Oh man! I wish!
Ashley says
YAS!!! My absolute favorite margarita flavor!
Fernando @ Eating With Your Hands says
Love the splash of color in these pictures. As someone who grew up among wild rhubarbs growing everywhere, this margarita is a must!
Masha | Cardio with Carrots says
Is it Rhubarb season already???? YES!!!!!!!!!!!!!!!!!!!!!! These margaritas look perfect for Memorial Day parties. Thank you!