Strawberry Rhubarb Margaritas
- Rhubarb Syrup, recipe follows
- 2 cups white tequila
- 1/2 cup fresh lime juice
- 1/4 cup triple sec, such as Cointreau
- 1/4 cup freshly squeezed orange juice2 tablespoons fresh ripped mint leaves
- Crushed ice, for the shaker
- 8 fresh strawberries, hulled and finely diced
- 1 1/2 cups sugar
- 2 large stalks rhubarb, coarsely chopped
- Combine the Rhubarb Syrup, tequila, lime juice, triple sec, orange juice, mint leaves and some crushed ice in a shaker.
- Combine in batches, if necessary.
- Place the strawberries in the bottom of 4 margarita glasses.
- Strain the margaritas over the strawberries.
- Combine 1 1/2 cups water and the sugar in a medium saucepan over high heat.
- Cook until the sugar is dissolved.
- Add the rhubarb and cook until slightly softened, about 5 minutes.
- Remove the saucepan from the heat and steep for 1 hour.
- Drain the liquid into a small saucepan and cook over high heat until slightly reduced and thickened, about 5 minutes.
- Transfer the syrup to a bowl.
- Cover and chill in the refrigerator for about 1 hour.
rhubarb syrup, white tequila, lime juice, triple sec, crushed ice, fresh strawberries, sugar, stalks rhubarb
Taken from www.foodnetwork.com/recipes/bobby-flay/strawberry-rhubarb-margaritas-recipe.html (may not work)