I love rhubarb but I have mainly used it in desserts. So, when I saw this recipe I wanted to try it... It was pretty easy to make and since it lasts in the fridge for a few weeks I figured that I might as well go ahead and double it. Good thing I did... Since I brought it with me to a party a few others decided that they needed to try it too and they loved it as much as I did!! It was gone that same day... Guess I will be heading back to my stash of rhubarb to make some more!
(recipe found at www.tablespoon.com)
2 cups chopped rhubarb
1 cup sugar
2 cups water
1/2 teaspoon vanilla
4 ounces clear tequila
4 ounces lime juice
lime juice, coarse salt and sugar, optional (to rim the glasses)
In a medium saucepan over high heat, bring rhubarb, sugar, water and vanilla to a boil. Reduce heat and simmer for 6-7 minutes. Remove from heat; cool to room temperature. Strain syrup from rhubarb into a measuring cup. Discard rhubarb and pour 8 ounces rhubarb simple syrup into a cocktail shaker. (The remainder can be refrigerated in a covered container for 1-2 weeks.) Add tequila and lime juice to cocktail shaker and cover; shake to combine. Moisten the rims of 4 glasses with lime juice; roll rims in coarse salt and sugar, if desired. Place a few ice cubes in each glass. Pour margarita mixture evenly into prepared glasses.