Rhubarb Margarita

This rhubarb margarita recipe has become the reason I grow rhubarb. I used to be all about making strawberry rhubarb crisp with my harvest, but once I discovered how easy it is to make rhubarb simple syrup, I basically rebranded my garden. This syrup is tart, floral and has a gorgeous hot pink hue—like spring in a cup—and it makes a margarita that’s just as pretty as it is punchy.

A rhubarb margarita has all the hallmarks of a classic margarita with blanco tequila, fresh lime juice and orange liqueur, but the rhubarb twist adds brightness, depth and a little glam. I love to pour these drinks for friends to enjoy on my patio or mix up a batch when I have people over for brunch. Everyone will ask for the recipe—and maybe a cutting from your rhubarb plant.

Rhubarb Margarita Ingredients

• Blanco tequila: Use 100% agave silver tequila (also labeled blanco) for its bright, clean flavor, which complements the citrus and rhubarb without overwhelming them. Reposado can add depth if you prefer a smoother, aged tequila, but steer clear of anejo because it’s too rich of an agave spirit for this lively tequila drink.
• Triple sec or Cointreau: While both are orange liqueurs, Cointreau is smoother and more refined with a higher alcohol content, but triple sec gets the job done at a lower price point.
• Fresh lime juice: Bottled lime juice just doesn’t cut it here. Use fresh-squeezed for the brightest flavor. Juice limes with a citrus squeezer, or try a new juicing hack by tossing cut lime slices into a food processor and straining the results.
• Rhubarb syrup: This is a homemade simple syrup that’s tart, sweet and shockingly pink. It takes just three ingredients: fresh chopped rhubarb, sugar and water.
• Salt for the rim: Classic coarse margarita salt works here, but for bonus points, try a half-rim dip with fancy smoked sea salt, sugar or both.
• Lime wedge: You’ll need a thick and juicy lime wedge to both rim the glass and garnish your drink. Choose a fresh, ripe lime that gives a little when you squeeze it.

Directions

Step 1: Make the rhubarb simple syrup

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In a large saucepan, combine the chopped rhubarb and water. Bring the mixture to a boil over high heat. Reduce the heat and simmer for 15 to 20 minutes or until the rhubarb is very soft and pale in color. Skim off any foam that rises to the surface and discard. Remove the pan from the heat.

Editor’s Tip: If you can, use fresh rhubarb instead of frozen—it’s more vibrant in both color and flavor.

Step 2: Strain and sweeten the syrup

Using a fine mesh strainer or cheesecloth, strain the mixture into another saucepan. Let it sit and drain thoroughly—this will yield the most juice. Measure the strained mixture (it should be about 3 cups).

Stir in the sugar. Bring the mixture to a boil, then reduce the heat to medium and simmer for 5 to 10 minutes, stirring frequently until the sugar is fully dissolved. Remove from the heat and let the syrup cool completely. Transfer to an airtight container and refrigerate.

Editor’s Tip: Using cheesecloth will result in a clearer syrup.

Step 3: Prepare your glass

Pour a thin layer of salt onto a small saucer. Rub a lime wedge along half the rim of a rocks glass, then dip the moistened edge into the salt to coat. Fill the glass with ice.

Step 4: Shake your margarita

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Fill a cocktail shaker with ice. Add the fresh lime juice, orange liqueur, tequila and 1/2 ounce rhubarb simple syrup. Shake well until the mixture is thoroughly chilled.

Step 5: Strain, top and serve

Strain the mixture into the prepared rocks glass. Garnish with the lime wedge and serve immediately.

Editor’s Tip: For a layered look, drizzle a touch of syrup over the top instead of mixing it in. It’ll sink beautifully.

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Rhubarb Margarita Variations

• Make a more tart rhubarb simple syrup: Our recipe currently yields a fruity simple syrup that’s very sweet. If you love rhubarb’s tartness and want to reduce the sweetness, reduce the amount of water and sugar to 1 cup each and continue on with the directions as listed.
• Skip the orange liqueur: Omit the triple sec and bump up the rhubarb syrup if you want to focus on the rhubarb flavor.
• Include a strawberry twist: Muddle a ripe strawberry in the bottom of the glass before you add ice.
• Get creative with the salt rim: Mix lemon pepper into your salt for a savory twist or spice it up by dipping your glass in a little Tajin seasoning.
• Try a nonalcoholic version: Swap in a zero-proof spirit like Ritual tequila alternative for the tequila, or skip it entirely—soda water, lime and rhubarb syrup will make a bright spritz.
• Add a splash of soda water: For a little razzle-dazzle and a delightful fizzy finish, top your margarita with some sparkling water.

How to Store Rhubarb Margaritas

This rhubarb margarita recipe is best shaken and served fresh. However, the rhubarb simple syrup is your make-ahead shortcut. Store it in the fridge in a sealed container, where it will last about two weeks. This makes it easy to whip up margaritas on demand! If you don’t want to use it all to make margaritas, pour the syrup into other mixed drinks or mocktails whenever you’re feeling fancy.

Can you make rhubarb margaritas ahead of time?

Again, margaritas are best served fresh, but turning them into a batch cocktail is totally doable with a few clever tricks. Combine the tequila, rhubarb syrup, lime juice and orange liqueur in a large pitcher or sealable container, then stir and refrigerate. This mix can chill for a few hours, but hold off on the ice until just before serving. Either shake each drink with ice or pour it over fresh cubes to keep things cold and undiluted.

Rhubarb Margarita Tips

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What’s the best type of glass for rhubarb margaritas?

A rocks glass is traditional and works great here because it’s sturdy, stylish, and the right size for shaking and sipping. If you want to go full patio glam, use a big colorful margarita glass for extra flair.

What else can you do with rhubarb simple syrup?

Rhubarb simple syrup is endlessly versatile. Stir it into sparkling water for a homemade soda, mix it with iced tea for a tangy twist on an Arnold Palmer, or splash it into Prosecco or sparkling rosé for a DIY rhubarb spritz. You can also drizzle it over yogurt parfaits or mix it into lemonade, mojitos and other fruit-forward cocktails.

What can you serve with rhubarb margaritas?

Try pairing rhubarb margaritas with grilled fish tacos topped with mango salsa, shrimp ceviche, or a peach, rice and arugula salad. To finish the meal, lean into citrusy or berry desserts like strawberry shortcake or lemon bars. The margarita’s tart-sweet balance plays well with dishes that are light, bright and full of contrast.