I keep trying to feed rhubarb to my fiancé but he’s not always enthusiastic. It’s definitely an acquired taste but after making a couple of drinks that were tailored to my tastes, I thought I would make something just for him. He’s more of a tequila guy so I thought margaritas were perfect. I was so right, because he loved it. Rhubarb plus tequila equals a great drink!
Rhubarb isn’t for everyone but adding tequila definitely helps. Cinnamon and rhubarb are an interesting twist on a classic margarita.
- Yield: 2
- Category: Drink
- Cuisine: Cocktail
- 2 stalks of Rhubarb (red parts only), sliced (plus additional stalks for garnish)
- 4 ounces Tequila
- 1 ounce agave syrup (use more/less to taste)
- 6 ounces Apple Juice plus additional for rimming the glass
- 1/2 teaspoon Cinnamon
- 2 tablespoons Sugar
- Preheat oven to 350 degrees.
- Combine the cinnamon, salt and sugar in a small bowl and stir until combined.
- Add a little bit of the apple juice to a plate or bowl. You won’t need much juice as you only need to cover less than 1/4 inch of the glass rim.
- Dip each glass into the apple juice and then into the salt mixture until the rim is coated. Repeat with remaining glasses and then set aside.
- Place the rhubarb on a baking sheet and then place in the oven.
- Roast the rhubarb in the oven for about 10 minutes or until the rhubarb is slightly soft.
- While the rhubarb is cooling, add the tequila, agave, and apple juice to a blender.
- When the rhubarb has cooled, add it to the blender as well.
- Pulse for 1 minute, or until the mixture is smooth.
- Strain the liquid into a cocktail shaker.
- Add a handful of ice, and shake the mixture vigorously for a few seconds so that it is chilled.
- Then immediately strain it into serving glasses that have been rimmed with salt, filled with ice.