Rhubarb margarita Try a tasty

By Lori Mork

As we edge closer to spring, my thoughts turn toward one of my favorite treats – rhubarb!

Tangy and tasty, rhubarb is a go-to ingredient for most of my spring desserts, but it’s also great for use in drinks such as punches and slushes as well as mixed drinks like this rhubarb margarita. Give it a try!

INGREDIENTS:

2 lbs. rhubarb

4 cups water

4 ounces Grand Marnier

4 oz. simple syrup (equal parts sugar and water heated together until sugar dissolves)

4 limes

2 cups tequila

INSTRUCTIONS:

Before you begin making margaritas, you’ll need to make rhubarb juice for the base.

Thoroughly clean and trim the leaves and ends from the rhubarb, then chop into 1/2-inch pieces.

Add the pieces to a medium-sized saucepan, along with the 4 cups of water. Cook the rhubarb mixture over medium heat for about 15 minutes or until it has broken down and is tender.

Cool the mixture, then strain out the pulp with a colander.

While mixture cools, make a simple syrup by mixing equal parts sugar and water in a sauce pan and heat until sugar is dissolved completely.

To make a single margarita, combine 1/2-oz. Grand Marnier, 1/2-oz. simple syrup, juice from 1/2 lime, 4 oz. rhubarb juice and 2 oz. tequila. Shake together and pour into a glass filled 1/3 full of ice.

You can rim the glass with margarita salt, or use a pink Himalayan salt to compliment the color of the drink. Garnish with a lime wedge.

You can also make these margaritas in a pitcher if you are planning to serve them to a group.