Rhubarb Passion Margarita

Rhubarb Passion Margarita

Make a Rhubarb Passion Margarita tonight with strawberry-rhubarb jam for a tart, tropical twist.

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Yield1

Ingredients

Instructions

Step 1: Cook the Strawberry–Rhubarb Jam

In a medium pot combine the 2 1/2 cups chopped rhubarb, 1 cup chopped strawberries, 1/2 cup honey, the juice of 1 lemon and 1/4 cup water. Bring the mixture to a vigorous simmer and cook for 8–10 minutes, stirring occasionally, until the fruit breaks down and the liquid reduces into a thick, glossy jam. Taste and stir in a pinch of salt at the end to lift the flavors. Remove from heat and let the jam cool slightly so it thickens further and becomes spoonable.

Step 2: Jar and Chill the Jam

Spoon the warm strawberry–rhubarb jam into a clean wide‑mouth glass jar, smooth the surface, and let it cool to room temperature before sealing and refrigerating. The finished jam should be richly glossy, slightly stringy from the rhubarb, and spoon‑thick—sweet-tart with visible flecks of fruit. Store in the fridge for up to two weeks; keep a small jar nearby for cocktail use so it’s easy to spoon into the shaker.


Step 3: Build and Shake the Margarita

Prepare a glass by running a lime wedge around the rim and dipping it into a shallow bowl of salt to create a clean, thick salt rim. In a cocktail shaker combine 1 1/2 ounces silver tequila, 1 1/2 ounces Cointreau, 2 ounces fresh lime juice, 2 tablespoons of the cooled strawberry–rhubarb jam, and 1–2 teaspoons agave nectar (adjust to taste). Fill the shaker with ice and shake vigorously until well chilled and slightly slushy; then strain the drink into the prepared salt‑rimmed glass filled with crushed ice. Stir in 1 tablespoon fresh passion fruit pulp if using so tiny seeds and pulpy color mingle through the drink.

Step 4: Garnish and Serve

Finish the Rhubarb Passion Margarita with a lively rhubarb twist artfully perched on the rim and a fresh lime wedge tucked against the glass. Allow small passion fruit seeds and lime bits to float through the crushed ice, and scatter a few ice chips around the base for a cooling, inviting tableau. Serve immediately so the crushed ice keeps the texture frosty and the salt rim stays crisp—cheers!


Notes