Rhubarb Margarita

• Rhubarb Simple Syrup
• 4 cups Rhubarb
• 1 cup Water
• 1 cup Sugar
• Rhubarb Margarita
• 2-4 tablespoons Rhubarb Simple Syrup
• 1-2 ounces Silver 100% Agave Tequila
• 3 tablespoons Fresh Lime Juice
• Kosher or Sea Salt
• Sliced Cucumbers (Garnish)

1. Cut rhubarb into 1" pieces
2. Combine all ingredients in a medium sauce pan and bring to a boil.
3. Lower heat to a simmer and cook for about 40 minutes, until the fruit is soft.
4. Using a heatproof bowl, place fine mesh strainer over top and ladle rhubarb and liquid into the strainer, pressing on the solids with the back of a spoon to release more juice.
5. Once you feel you have got all of the juice, a little over a 1/2 cup, set the syrup aside.
6. Note: keep the leftover rhubarb and serve over toast, yogurt or ice cream
7. Fill jar with lots of ice, add rhubarb simple syrup, tequila, and lime juice. Put lid on and shake, shake, shake.
8. Run cut lime wedge along glass rim. Fill small plate with kosher or sea salt. Dip glass into salt and roll.
9. Strain margarita into glass and garnish with lime wedges and thinly sliced cucumbers.

syrup, rhubarb, water, sugar, rhubarb, syrup, tequila, lime juice, kosher, cucumbers

Taken from food52.com/recipes/28641-rhubarb-margarita (may not work)