Rhubarb limencello margarita

By Mary Berg
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Tart and refreshing, these margaritas are naturally sweetened with rhubarb and agave. 



Rhubarb Syrup

  • 2 cups chopped rhubarb
  • 3/4 cup water
  • 1/4 cup agave


  • 1/2 lemon, zested and sliced
  • 1/4 cup kosher salt
  • Ice
  • Edible flowers


  • Ice
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons freshly squeeze lime juice
  • 1/2 cup rhubarb syrup
  • 1/4 cup + 2 tablespoons silver tequila
  • 1/4 cup Limoncello


Rhubarb Syrup 

  1. Combine the rhubarb, water, and agave in a medium saucepan and place over medium heat. Bring to a simmer then reduce the heat to medium-low, cover, and cook for 10 to 15 minutes or until the rhubarb has broken down.
  2.  Strain the rhubarb syrup through a fine-mesh sieve over a bowl, pressing well with a spatula to remove as much liquid as possible. Discard the rhubarb pulp and set the syrup aside in the fridge to chill.

Prep Glasses 

  1. Combine the lemon zest and salt in a shallow bowl. Run a lemon slice around the edge of two rocks glasses and dip part or the full-rim into the salt mixture. 
  2. Add a few ice cubes to the glasses and set them aside along with the flower garnish.

Assemble and Serve 

  1. Fill half a cocktail shaker with ice. Pour over the lemon juice, lime juice, rhubarb syrup, tequila, and Limoncello and shake well for 20 seconds to chill. 
  2. Pour into the prepared glasses and garnish with flowers. Enjoy!

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