About this recipe:This alcoholic drink has the perfect combination of sweetness and tang. A rhubarb syrup is made, then it is blended with ice and tequila. Make a large batch of the rhubarb syrup when it is in-season - you can then enjoy this summer drink, anytime of the year.
500g diced rhubarb
100g caster sugar
4 cupfuls ice
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Place the rhubarb into a saucepan and pour in the water. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and continue simmering until the rhubarb breaks down and releases its juices, about 15 minutes. Strain the juice and press the pulp to squeeze out as much liquid as you can. Discard the pulp and stir the sugar into the hot juice. Refrigerate the syrup until very cold, at least 2 hours.
To prepare the margaritas, place the ice into a liquidiser, then pour in the tequila and rhubarb syrup. Blend until smooth or until pureed to your desired consistency. Pour into chilled margarita glasses to serve.