Kicking off the seasonal potluck with a happy hour drink – rhubarb margaritas! We’ll call this a spring margarita, since the traditional kind typically remind me of summer. These drinks turned out very citrusy, almost a grapefruit-like flavor according to my husband. It was something different though, and they turned out pretty good. I used meyer lemons because they are sweeter than regular lemons. Since rhubarb is so tart already, I thought traditional lemons might be a little too much.
Rhubarb Margarita, makes 2 drinks
3 ounces silver tequila
1 ounce triple sec or cointreau
4 ounces meyer lemon juice
3 ounce rhubarb puree (recipe follows)
Combine ingredients in a cocktail shaker, pour over ice. Garnish with a slice of meyer lemon if desired.
1 cup rhubarb, sliced into 1/2 inch pieces
1/4 cup sugar
zest of one meyer lemon
splash of water
Combine all ingredients in a small saucepan. Cook over medium heat until rhubarb is soft, about 20 minutes. Puree mixture into a food processor or blender.
*You will have much more puree than necessary for two margaritas. However, this can be used as a topping for ice cream, oatmeal, or as an ingredient in other drinks!