Strawberry Rhubarb Margaritas

• 1 pint-sized container of strawberries, washed, hulled and quartered
• 1 large stalk of rhubarb (or 2 smaller stalks), washed and diced into pieces approximately the same size as the strawberries
• 1/4 cup to 1/3 cup of vanilla sugar or regular granulated sugar (depending on the sweetness you'd like to achieve)
• 1/2 cup tequila
• 1/4 cup Cointreau
• 1/3 cup of freshly-squeezed juice from a mix of lemons and limes (about 4-6); you can also just use lime
• 3 cups of cubed ice

1. To make the strawberry rhubarb compote: Preheat your oven to 350 degrees.
2. Line a sheet pan with parchment, and set aside.
3. Combine the strawberries and rhubarb in a medium-sized bowl, and toss with the sugar.
4. Spread in an even layer on the sheet pan, and roast for 20-30 minutes until the fruit has softened.
5. When the fruit has cooled, tip the parchment with the fruit and all of its accumulated juices into a container. The fruit will keep, sealed in the fridge, for 7-10 days.
6. To make the margarita: Rim each of 3 glasses with a leftover lime, and dredge it in salt; set aside.
7. To a blender, add 1 cup of strawberry rhubarb compote, the tequila, Grand Marnier, the lemon/lime juice, and the ice.
8. Blend and serve in the reserved rimmed glasses, serving if desired with a sliver of lime on the glass.

strawberries, stalk of rhubarb, vanilla sugar, tequila, lemons, cubed ice

Taken from food52.com/recipes/29479-strawberry-rhubarb-margaritas (may not work)