Rhubarbaritas

Bebop-a-reebop, Rhubarbaritas.

Wait, that’s not how it goes, is it… In any case, rhubarb pie is so last season – this year, it’s all about the rhubarb-flavored margarita.

Oh yes, you read right. Rhubarb simple syrup gets its shake on with lime juice and tequila in this delicious, tangy and tart springtime cocktail. It might sound complicated, but it’s seriously one of the easiest drinks I’ve ever made (and that’s coming from someone who can’t make a rum and coke to save her life. True story. ANYWAY…).

Let’s get our ‘ritas ready!

First, combine fresh chopped rhubarb, sugar, water and a splash of pure vanilla extract in a saucepan. This will make that sweet and tart simple syrup I was talking about, which gives the rhubarbaritas their distinct, well, rhubarb flavor. Pretty straightforward stuff.

Bring the mixture to a boil on the stovetop, then simmer for about five minutes. Remove from heat and cool to room temperature.

Strain the syrup from the rhubarb (which has now turned into the most delicious compote, which you can use to mix into your morning oatmeal and such). Reserve the syrup and set aside.

Now it’s time to make the margs!! Pour one ounce each of clear tequila and lime juice and two ounces rhubarb simple syrup into a cocktail shaker and shake, shake, shake it up.

Pour the mix over ice and serve. THAT IS IT. Told you it was easy.

A few sips of this trendy beverage and you too will be singing, “Bebop-a-reebop, rhubarbaritas!” in no time.

Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!