Recipe Day! Rhubarb Margaritas

I've grown rhubarb for years (it actually grows itself) and since my days of making homemade jam are on sabbatical, I wanted to find some use for it before it went to seed. We originally planned to make strawberry-rhubarb margaritas but decided to let the rhubarb stand alone. Our first batch was overpowered by the lime, so we started over (don't worry; we didn't waste it!).
First you need to cook the rhubarb. Cut about 15 stalks of rhubarb into one-inch pieces and place in a large pot. Cover with cold water, just covering the rhubarb, and add two cups of sugar. Bring to a boil. Reduce heat to low and simmer for 5-10 minutes, until rhubarb is mushy. Strain the pulp and save the syrup, which will be a lovely blush color. You may find other uses for it.

Rhubarb Margarita

1 cup cooked rhubarb
1 cup rhubarb syrup
4 shots tequila
1 shot triple sec
Juice of 1/2 fresh lime

Blend with ice and serve in a salt-rimmed margarita glass. Garnish with a small stalk of rhubarb


Happy Hour in the High Peaks will be in Indian Lake this weekend, posting our review in the Adirondack Almanack on Wednesday.

Cheers!
Kim