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