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It’s Margarita MONDAY!!!
Seriously, though, why isn’t that a thing?! We have taco Tuesdays, and wine Wednesdays, so why not margarita Mondays?!
I am a genius! #MargaritaMondays – This could totally trend!
Only, you probably should stick to water most Mondays – moderation is best. Except maybe this very special Monday, because frozen strawberry rhubarb margaritas are happenin’ UP IN HERE!!!
And they are so fruity, frosty, refreshing, and delicious. You will LOVE THEM!!!
My garden produced 15 cups of rhubarb this spring. I made a mixed berry rhubarb crisp, and gave a few bags of frozen rhubarb away, but I still had to use some up.
Ummm hello, MARGARITAS!!! They needed to happen!
TBH I would 100% love a full on rhubarb margarita, the tarter the better – but my husband isn’t a fan of super tart things so I added strawberries to the mix. Because sharing is always best when you are testing margaritas on a Wednesday evening.
Have I mentioned how much I love my job?!
These cute little pink beauties are amazing. They are perfect balance of sweet, tart, fruity, and boozy. Plus they are super refreshing on a hot June day!
BTW can I just tell you that I adore spring and summer days. THE BEST!
These strawberry rhubarb margaritas are super simple to make. Here is how:
- simmer some frozen rhubarb and strawberries with agave nectar (you can use fresh too)
- blend the cooked fruit – turn it into a delicious puree that you will have to restrain from eating with a spoon
- chill the warm puree
- rim glasses with sugar (if youĀ would like)
- blend the chilled puree with fresh squeezed lime juice, tequila, and ice
- drink! Drink! DRINK!!!!
So fun, simple and festive! Perfect for sipping on your porch all spring and summer long.
These strawberry rhubarb margaritas come together in just a few minutes (minus the time needed to chill the fruit puree, but you can make that in advance). You can use frozen fruit or fresh for this recipe. I decided to cook the fruit, to help break down the fibers in the rhubarb. Also, raw rhubarb is weird. The fruit puree ends up tasting a lot like pie filling. Yum!
Yes, let’s put that into a margarita, shall we?!
Normally I prefer my margaritas to be on the rocks, they don’t get watered down as fast. These strawberry rhubarb margaritas just seemed like they were begging to be frozen. Plus, I don’t think the thickness of the fruit puree would stay mixed well otherwise.
What a fun cute little frozen treat you are!
No, not you, silly.
The strawberry rhubarb margaritas!
I know you’ll love these strawberry rhubarb margaritas. How fun would they be to serve at a girl’s-night-in party?
But don’t discriminate, my husband wasn’t complaining about the pink color one bit while we was drinking two of them.
Also, if you want a traditional lime margarita recipe try my pitcher margaritas. Perfect for serving to a crowd!
Go ahead, have a frozen strawberry rhubarb margarita on a your porch during a warm sunny spring evening. And no, it doesn’t have to be on margarita Monday. It can be any night of the week.
Because adulting can be fun.
Know anyone who loves margaritas?! I bet you do! Share this recipe with them. Better yet, make them some margaritas and then share the recipe with them!
Yes, that is the responsible adult decision. š
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Frozen Strawberry Rhubarb Margaritas
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 4 margaritas 1x
- Category: drinks, cocktails, dessert
- Cuisine: vegan, dairy free, gluten free, vegetarian
Description
Strawberry rhubarb margaritas are the perfect balance of sweet and tart with plenty of fruitiness. The ultimate refreshing margarita for a hot spring day.
Ingredients
- For the puree
- 1 cup frozen rhubarb that’s been defrosted, reserve juices (can also use fresh)
- 1 1/2 cups frozen strawberries that’s been defrosted, reserve juices (can also use fresh)
- 1/4 cup reserved rhubarb or strawberry juice (if using fresh fruit add 1/4 cup water instead)
- 1/4 cup + 1 tablespoon agave nectar
- For the margaritas
- 1 lime, cut into wedges, for garnish
- fresh strawberries, for garnish
- Optional:1 tablespoon sugar (for the rim of the glasses
- Juice of 1 1/2 limes
- 1 1/4 cup to 1 1/2 cups silver tequila
- 2 1/2 cups ice
Instructions
- Cook the fruit: To a medium sauce pan add the rhubarb, strawberries, 1/4 cup of the reserved fruit juice (or water, if using fresh fruit), and the agave nectar. Bring to a boil and reduce to a simmer. Simmer for 5 minutes, or until the fruit breaks down. If using fresh fruit you may need to simmer the fruit a few minutes longer. It may also be helpful to use a potato masher or wooden spoon to help mash the fruit and break it down more. Remove from the heat and allow the fruit to cool slightly.
- Blend: Transfer the fruit and all the liquid to a blender. Blend on high until the mixture turns into a thick puree that is nice and smooth.
- Cool the fruit puree: Transfer the fruit puree to a jar or other air tight container. Allow it to cool in the fridge for at least 3 hours, or until it’s nice and chilled. The fruit puree can be made up to several days in advance.
- Prepare the glasses: When you are ready to serve the margaritas place the 1 tablespoon sugar onto a small saucer. Rub a lime wedge around the rim of the glass, twist the rim of the glass in the sugar, pressing down slightly. Repeat with the remaining glasses – set glasses aside. You can skip this step if you don’t want a sugared rim.
- Make the margaritas: To a blender add the lime juice, tequila, all of the fruit puree, and the ice – blend on high until everything is well blended and the ice has broken down. Pour into the glasses, garnish the glasses with a strawberry and or lime wedge and serve immediately.
Notes
If you don’t want to serve all of the margaritas at one time you can either divide the recipe by half to make two. Or you can make all of them and then place the blender into the freezer until you are ready to enjoy the other two.
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