Rhubarb Margarita Recipe
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 come 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.
And now it’s time to shake some beverage. I named this thing Barbarita, after the epically comical cult film Barbarella
ITEMS WE USED TO MAKE THIS RECIPE