I seriously have this thing for rhubarb. Like, I wish I could eat the leaves, although the logical side of my brain, my internal Spock, tells me it would probably kill me. The stuff is that good.
Same rules apply to tequila. It’s my catnip, my nectar of the gods, my kryptonite.
So spring rolls around and I’m in the mood to shake off the long winter doldrums, craving something that smacks of warmer weather to come. Desperate for it, actually.
I see the rhubarb bursting to life in the garden and I spy the tequila bottle gathering dust over on the home bar, and it’s as if a cartoon light bulb suddenly pops up over my head. Genius strikes and I’m ready to play liquid chemistry set.
I want a rhubarb margarita, and I want it now. Out comes the stock pot and the rhubarb-chopping machete. And I am ready to get my cocktail on.
The first step is to make a rhubarb reduction. Once made, it will store for 2-3 weeks in the fridge. It is good for not only cocktails, but served with ice cream as well.
Recipe: Rhubarb Reduction
- 10 stalks fresh rhubarb
- 1/2 c. sugar
- 2 cups water
- sieve & spatula
- storing jar
- Chop rhubarb into 1/2″ pieces
- Fill stock pot with rhubarb
- Add sugar and water
- Boil over medium low heat until rhubarb breaks down, stirring occasionally
- Remove from heat
- Place seive over storing jar
- Pour rhubarb puree into sieve
- Press contents through sieve, using a spatula
- Cool rhubarb reduction in refrigerator
And now itss time to shake some beverage. I named this thing Barbarita, after the epically comical cult film Barbarella.
Recipe: “Barbarita” Rhubarb Margarita
- 2 oz. rhubarb reduction
- 2 oz. 100% blue agave reposado tequila
- 1 oz. triple sec or grand mariner
- juice from half of a fresh lime
- rock salt
- rim margarita glass with lime wedge
- rim glass with rock salt
- fill glass with ice
- fill shaker with ice
- add rhubarb reduction, tequila, triple sec and lime juice
- shake and strain over rocks
- serve with a rhubarb stalk or fresh micro beet greens