Do you know what today is? It’s the day before the best food celebration (in my book) and it’s the day we are celebrating Rhubarb in our Spring Fling round up! So in honor of this very special day, I wanted to make a cocktail. And what better cocktail to make in honor of Cinco de Mayo than a Rhubarb Margarita!
Rhubarb is super tart so the key to making or baking something with it is sugar! The sugar can come from fruits like strawberries, plums, raspberries or apples – but today I decided to just mix it with straight sugar and make a simple syrup for my margaritas!
Making a simple syrup is really easy and it can jazz up a lot of different cocktails. It’s basically equal parts water and sugar (1 cup of each in this case). Bring this to a boil over medium high heat in a small saucepan on the stove until the sugar dissolves. There you have it – a simple syrup! In order to jazz it up – you can add it any flavorings while the sugar is dissolving and then let the flavors infuse while it cools. Some great simple syrup ideas are; basil, mint, raspberry, peach, blueberry, and of course rhubarb!
And as far as tequila goes… I’m a personal fan of Hornitos Resposado! It’s not too strong so it still lets you enjoy all the other flavors in the marg. You can totally use a silver tequila too if that’s more your style.
- 1 cup water
- 1 cup sugar
- 3 rhubarb stalks, cut into small pieces
- 2 orange, juiced
- 1 lime, juiced
- 4 oz tequila
- 2 oz cointreau
- 4 oz club soda
- 4 oz simple syrup
- For the simple syrup: Combine the water and sugar in a small saucepan with the chopped rhubarb. Bring to a rolling boil and let cook for 10 minutes until the sugar is dissolved the the rhubarb has released its color and flavor. Remove from stove and set aside to cool.
- For the rhubarb margarita: Combine the freshly squeeze orange and lime juice with tequila, cointreau, club soda and simple syrup. Shake in a cocktail shaker for 10 seconds and then serve.
- Makes 2 very large rhubarb margaritas
Check out what my fellow Spring Flingers made this week in honor of Rhubarb:
Jessica at Food2: The Savory Side of Rhubarb
Nicole at Pinch My Salt: Strawberry-Rhubarb Fool
Sarah at FN Dish: Spring Fling: Rhubarb
Liz at Healthy Eats: Rhubarb Chutney
Diane and Todd at White On Rice Couple: Rhubarb Crumb Bars
Margaret at A Way to Garden: Making Sweet Order of Rhubarb
Sara at Cooking Channel: In Season Rhubarb
Spring Fling 2011 is a five-week celebration of all things Spring with Margaret from A Way to Garden, Jaden of Steamy Kitchen, and Todd and Diane of White on Rice Couple, Shauna and Danny of Gluten-Free Girl and the Chef, Nicole from Pinch My Salt, some fantastic people from Food Network and Cooking Channel and myself!
Here’s what the rest of the 2011 Spring Fling Schedule looks like:
Weds May 4th: Rhubarb
Weds May 18th: Artichokes
Weds June 1st: Strawberries (Bring on the strawberry cocktails – this one’s taking place on my 25th birthday!!)
Weds June 15th: Peas
And the best part about Spring Fling is everyone gets to join in, click around and share your tips and recipes for the fabulous spring produce we are featuring!
So here’s how it works:
Go ahead and leave your tips/recipes/and favorite links in the comments below my Spring Fling post! Then click around to the other collaborators and do the same. Share your love for the recipe everywhere that way everyone gets to see it and join in on the conversation!!
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!