Tangy Rhubarb Margarita

    2 hours 30 min

    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.

    23 people made this

    Serves: 4 

    • 500g diced rhubarb
    • 120ml water
    • 100g caster sugar
    • 4 cupfuls ice
    • 150ml tequila

    Prep:10min  ›  Cook:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

    1. 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.
    2. 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.

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    Reviews in English (24)


    Worked well, was sweet and interesting. I added a little lime juice for an extra zing  -  11 May 2014


    Recipe should read: Place 2 cups crushed ice in blender, pour 1/3 cup tequila and half of the rhubarb syrup (approximately 1 1/2 cups), and blend until smooth. Add water as necessary to blend to desired consistency. Garnish with lime wedge. Hope you enjoy!  -  07 May 2010  (Review from Allrecipes US | Canada)


    If you own a Vitamix you can forget the cooking to make a syrup, Emulsify the pulp and all. The flavor is there. Put all ingredients in the Vitamix wet container, start on variable 1, increase rapidly to 10 then switch to high for approx 40 to 45 seconds until ice and mixture is creamy and slushy. add a dash of lime/lemon mix, wet the rim of the glass with tequila on finger and dip in salt. very good.  -  14 May 2011  (Review from Allrecipes US | Canada)