Rhubarb margaritas

By Jason Skrobar
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  • 44 millilitres (1.5 ounces) tequila
  • 30 millilitres (1 ounce) rhubarb syrup (recipe to follow)
  • 60 millilitres (2 ounces) lime juice
  • Soda water
  • Rhubarb strands and lime wedges for garnish
  • Coarse salt and crushed pink peppercorns for the rim

Rhubarb syrup

  • 6 cups rhubarb, chopped
  • 4 cups water, divided
  • 1-1/4 cups sugar
  • 2 limes, juices



  1. To a cocktail shaker add ice, tequila, rhubarb syrup and lime juice. Shake vigorously. To prepare the cocktail rub the rim of the glass with a lime wedge to ensure the salt and peppercorns stick. Pour the cocktail into the glass and top with a bit of soda water. Garnish with rhubarb strands and lime wedge. Enjoy!

Rhubarb syrup:

  1. Add chopped rhubarb and two cups of water to a large pot and bring to a boil. Cover and boil for about 12 minutes. Remove the pot from the heat let cool slightly.
  2. To a fine mesh strainer fixed over a mixing bowl, strain the rhubarb mixture. Using a wooden spoon or rubber spatula press all the liquid out of the cooked rhubarb. Discard rhubarb and return the liquid to the pot.
  3. Add remaining two cups of water to the pot along with the sugar and lime juice. Place the pot back on the stove over medium high heat and let this come to a boil. Boil for about five minutes ensuring all the sugar is dissolved. Let cool and transfer to a mason jar.

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