Let’s celebrate rhubarb. No, seriously. I don’t mean dousing it with sugar or blending it with some other fruit. We are going hardcore, balls to the wall, rhubarb. So hold on to your knickers.
2 pounds rhubarb
4 cups water
4 ounces Grand Marnier
4 ounces simple syrup
2 cups reposado tequila
Rhubarb juice is a fairly easy thing to make. And aside from its gorgeous pink color... it is rather tasty and refreshing. But when you are making fresh juice, you want fresh produce. So get your rhubarb from your farmers market as their are better chances of it being super fresh. Also, buy organic.
Take the 2 pounds of rhubarb and wash it thoroughly. Trim the ends and cut the stalks into 1/2-inch pieces. Place the pieces in a medium sauce pan and cover them with the 4 cups of water. The water might not cover all of the rhubarb and that's okay. When you are cooking it, it will break down. Cook the rhubarb for 15 minutes over a medium heat until the veggie has turned all mushy and gross.
Let the mixture cool and then strain out the pulp so that all you are left with is this beautiful pink juice. Gorgeous, right? I just want to dive right in.
You can make these margaritas in a pitcher if you like, combining all ingredients at once, but I prefer them handcrafted and shaken. The flavors combine quite nicely. For each margarita, add the following ingredients to a mixing glass filled 1/3 full with ice: 1/2 ounce grand marnier, 1/2 ounce simple syrup, 1/2 of a lime (juiced), 4 ounces rhubarb juice, and 2 ounces reposado tequila. Cover, shake, and serve the margarita over ice. I rimmed each glass (haha) with pink Himalayan salt and garnished them with a lime wedge.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.