Why is it “midwest”? Well, we have a lot of rhubarb up here.
It is one of the few things hardy enough to survive winter and come up each spring. It takes over the whole yard if you let it. Amidst all the rhubarb pies, muffins, cakes, crisps, pastries, etc. I decided it might make a fun cocktail mix.
Rhubarb Midwest Margarita
2 oz tequila (silver variety)
2 oz rhubarb sauce pureed
Crushed ice
Rhubarb Sauce Recipe
10 cups rhubarb sliced small
1 cup sugar
1 cup water
Simmer all ingredients in sauce pan until rhubarb is soft. About 15 minutes.
Puree up your rhubarb sauce. The recipe above can be cut in half if you don’t plan on using much. Otherwise, it is great in short cake, scones, ice cream…..
Since rhubarb is so tart, I prefer to skip any triplesec and go with one part rhubarb sauce and one part tequila.
Fill a tumbler with two ounces tequila and two ounces rhubarb sauce puree. Shake. Fill an eight ounce glass with crushed ice. Pour shaken mixture over the ice.
The rhubarb sauce puree freezes nicely. You could always make an ice cube tray of frozen puree cubes in single servings. Just pop them in a ziploc. That way if you want one margarita later, you can pull out one cube and avoid a lot of muss and fuss.
depending on the color of your rhubarb, this might not be the most attractive looking drink. I suppose you could drizzle a bit of grenadine over it and call it a rhubarb sunrise or something if you need to impress some guests.
Interested in these?
