Ingredients

Scale

For the Strawberry Rhubarb simple syrup:

3 cups chopped rhubarb
1 cup chopped strawberries
1 cup water
3/4 cup sugar + 2 teaspoons lemon or lime-flavored liquid stevia (or use 1 cup of sugar total)

For each margarita:

1 oz. Strawberry Rhubarb simple syrup
1 oz. tequila
1/2 oz. Grand Marnier, Cointreau or triple sec
Juice of 1 – 2 limes
A splash of club soda

For the rim: coarse salt or sugar

For garnish: a fresh strawberry, a slice of lime and/or a stick of rhubarb

Instructions

To make the syrup: put the rhubarb, strawberries, water, sugar, and stevia in a medium saucepan and heat over medium high heat to boiling. Reduce heat to a simmer and let cook for about 15 minutes or until the fruit is broken down and very soft and the mixture is syrupy. Remove from heat and let cool.
Strain the mixture through a cheesecloth or fine-meshed sieve to strain out the fruity chunks and retain the syrup. Put the syrup in the fridge (or freezer!) to cool.
At margarita time, pour some salt or sugar (your choice) on a plate. Rub the rim of each margarita glass with lime, then dip in the salt or sugar to make a nice rim, rolling the glass to make sure the rim is all the way around the glass. Tip the glass over and carefully add ice to fill most of the glass, then pour the simple syrup, tequila, Grand Marnier, and lime juice over. Add a lime wedge or two to the glass to allow the oils from the lime to seep into the drink. Top with a splash of club soda and garnish with strawberry, lime and/or a stick of rhubarb.
Enjoy!

Notes

For a gluten free margarita, be sure to use gluten free liquors.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.