Strawberry Rhubarb Margaritas

By • July 7, 2014 0 Comments

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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

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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
  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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