Rhubarb Strawberry Margaritas

Tequila is one of my favorite liquors. I like how they’re tart and sweet.

Margaritas: Their Origins

We don’t know which of the many theories about where the margarita originated is true. The most popular idea is that Carlos’ Danny Herrera’ created it in 1938 at his restaurant in Tijuana Me, Mexico. He made it to satisfy a customer allergic to hard liquor except tequila but who wanted more than a single shot.

Rhubarb Strawberry Margaritas

This recipe is inspired by the spring.

The Northwest is definitely experiencing spring as it transitions into summer. Since the days are getting longer and sunnier, I’m able to sleep in and get to work later while still finishing my work since the sun doesn’t set until 7 pm. Why can’t the sun be like this all year? I wish.

Produce is one of the many reasons I love the spring season. Specifically, rhubarb. When I saw a bushel full of beautiful rhubarb at the supermarket, I knew I had to get creative.

The margaritas in this recipe are made from six simple ingredients and are low in sugar per serving. They also celebrate the earthy sweetness and earthy rhubarb of strawberries.

First, make a “syrup” using water, fruit, and organic cane sugar. Add a little bit of orange juice. Allow it to simmer until almost liquid, and then drain. You will have a vibrant, beautiful fruit syrup.



  • Chop 1 1/2 cups rhubarb, green stems removed
  • 1 1/2 cups hulled and sliced strawberries
  • *3 Tbsp of organic cane sugar
  • 3/4 cup of water
  • 1 Tbsp. Orange juice ( optional for natural sweetness and a subtle orange flavor).


  • 1/4 cup strawberry rhubarb sauce
  • 1 Tbsp of lime juice
  • 1 ounce of silver tequila (2 Tbsp = 1 ounce)
  • 1 – 2 tbsp of agave nectar, plus more to your taste


  • Add the rhubarb and strawberries to a medium-sized saucepan. Add organic cane sugar and water (optional). Bring to a simmer on medium heat.
  • Reduce heat to low once simmering is complete, and continue cooking for about 5 minutes until the fruit has softened. Use a wooden spoon while cooking to stir the fruit and mash it.
  • Remove the pan from heat, let it cool a little, and then pour into a fine-mesh strainer. To encourage the liquids to strain, use a spoon and make sweeping movements across the bottom mesh strainer. Continue to push the fluid until as much as you can.
  • Pour the syrup into a glass jar and place it in the refrigerator for a few hours. Place in the freezer for 45 minutes to an hour to speed up cooling.
  • Pour salt or organic cane sugar on a few serving glasses (I prefer salt to create a contrast in flavor). Add one large (or several smaller) ice cubes to the glass and set it aside. Set in the fridge for a margarita that is extra cold!
  • To make a margarita, add agave syrup, lime juice, and 75 ml of strawberry rhubarb liqueur (the amount is as written in the original recipe // adjust for batch size if you are changing it) to a cocktail shaking glass. Also, add tequila to the shaker.
  • Shake vigorously until combined. Pour a small portion to taste, and adjust flavors as necessary. Add more agave syrup for sweetness, lime for acidity, or strawberry rhubarb for fruitiness.
  • Pour syrup over the glass and serve! The syrup will make enough to make 3-4 margaritas and can be stored in the fridge covered for up to a week.

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