Sheet Pan

Strawberry Rhubarb Margaritas

July  7, 2014
3 Ratings
Author Notes

Rhubarb has been taking center stage in the house lately. There is no better pairing, in my mind, than strawberries and rhubarb, roasted in their own juices with a sprinkling of vanilla sugar. My favorite use is strawberry rhubarb pie, but I generally leave all pie making to the pie experts. Instead, I’d rather spoon some strawberry rhubarb into a blender along with tequila, lemon & lime juice, and a splash of Cointreau for a perfectly tart margarita. Perfect for Summer. —Feed Me Dearly

  • Serves 3
  • 1 pint-sized container of strawberries, washed, hulled and quartered
  • 1 large stalk of rhubarb (or 2 smaller stalks), washed and diced into pieces approximately the same size as the strawberries
  • 1/4 cup to 1/3 cup of vanilla sugar or regular granulated sugar (depending on the sweetness you’d like to achieve)
  • 1/2 cup tequila
  • 1/4 cup Cointreau
  • 1/3 cup of freshly-squeezed juice from a mix of lemons and limes (about 4-6); you can also just use lime
  • 3 cups of cubed ice
In This Recipe
  1. To make the strawberry rhubarb compote: Preheat your oven to 350 degrees.
  2. Line a sheet pan with parchment, and set aside.
  3. Combine the strawberries and rhubarb in a medium-sized bowl, and toss with the sugar.
  4. Spread in an even layer on the sheet pan, and roast for 20-30 minutes until the fruit has softened.
  5. When the fruit has cooled, tip the parchment with the fruit and all of its accumulated juices into a container. The fruit will keep, sealed in the fridge, for 7-10 days.
  6. To make the margarita: Rim each of 3 glasses with a leftover lime, and dredge it in salt; set aside.
  7. To a blender, add 1 cup of strawberry rhubarb compote, the tequila, Grand Marnier, the lemon/lime juice, and the ice.
  8. Blend and serve in the reserved rimmed glasses, serving if desired with a sliver of lime on the glass.

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