Rhubarb Strawberry Margaritas

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Glasses of our easy Strawberry Rhubarb Margaritas recipe on a try

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?

Wood cutting board with sugar, strawberries, and fresh rhubarb for making homemade strawberry rhubarb margaritas

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.

Cooking strawberries, rhubarb, and sugar in a saucepan

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.

A plate with sugar ready for creating a sugar-lined rim for margaritas

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.

Pouring our gluten-free vegan Strawberry Rhubarb Margarita recipe into a glass

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!

Glasses of our Strawberry Rhubarb Margarita recipe for a refreshing spring drink

Rhubarb Strawberry Margaritas

6-ingredient rhubarb strawberry margaritas with silver tequila, lime juice, and a homemade rhubarb-strawberry syrup. Tart-sweet, easy to make, and perfect for spring!
Author Minimalist Baker
Print
Two glasses of our Strawberry Rhubarb Margarita recipe
5 from 4 votes
Prep Time 1 hour 45 minutes
Cook Time 10 minutes
Total Time 1 hour 55 minutes
Servings 4 (margaritas)
Course Beverage
Cuisine Gluten-Free, Vegan

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

*I used organic cane sugar, but you could try coconut sugar or even maple syrup. However, know that these will likely add a coconut or maple flavor. Stevia would be a good natural alternative (add to taste).
*Nutrition information is a rough estimate calculated with lesser amount of agave nectar and without orange juice.

Nutrition (1 of 4 servings)

Serving: 1 margarita Calories: 204 Carbohydrates: 8 g Protein: 0.5 g Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 148 mg Fiber: 1 g Sugar: 5.5 g
Glasses of our Strawberry Rhubarb Margarita recipe for a delicious spring adult beverage

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  1. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying our recipes, Victoria! Thanks so much for the lovely review!

  2. 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!!

  3. 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!

  4. Kristen Ash says

    I got yummy looking rhubarb at the farmers market today and this is exactly what I had in mind! Thanks!

  5. 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?

  6. 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!

  7. 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!

  8. 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.

  9. 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 :)

  10. 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

  11. Catering Services in Mumbai says

    You have served a wonderful drink… Its really mouth-watering, & enjoyable… thanks for sharing a nice blog too!!!

  12. Feestzaal says

    It looks so tasty !! I love Rhubarb strawberry margaritas and it’s so easy to prepare. Thanks Dana for this wonderful recipe :)

  13. 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 :-)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think stevia would be the best alternative. Coconut sugar would add a slight caramel flavor if you’re OK with that.

  14. 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

  15. 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 ;)

  16. 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!! :)

  17. 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…

      • 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 ?

  18. 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. :)

  19. 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!

  20. Masha | Cardio with Carrots says

    Is it Rhubarb season already???? YES!!!!!!!!!!!!!!!!!!!!!! These margaritas look perfect for Memorial Day parties. Thank you!