Strawberry Rhubarb Margarita

Glass:

Deco:

Ingredients:

For the strawberry-rhubarb syrup:

• 1 ½ cups chopped rhubarb (green stems removed)
• 1 ½ cup strawberries (from Quebec), hulled and sliced
• 3 C. sugar
• ¾ cup of water
• 1 C. tablespoon orange juice (optional)

For a margarita:

• ⅓ cup strawberry-rhubarb syrup
• 1 C. lime juice
• 1 ounce Cherry River tequila
• 1 to 2 tbsp. teaspoon agave nectar (optional)

Instructions:

For the syrup: In a medium saucepan, add the rhubarb, strawberries, cane sugar, water and orange juice (optional). Bring to a simmer over medium heat. Reduce heat to low and cook until fruit is soft and looks like pie filling (about 5 minutes). Use a wooden spoon to stir and mash the fruit as it cooks. Remove from heat and let cool slightly. Then place a fine strainer over a bowl and pour the mixture into it. Use a spoon to move back and forth across the bottom of the colander to strain out the liquid. Continue until you have extracted as much of the liquid “syrup” as possible. Transfer the syrup to a glass jar and place it in the fridge to chill for at least a few hours. To speed up the cooling process, you can put it in the freezer for about 45 minutes to 1 hour.

Preparing the glasses: Run a wedge of lime around the rim of the desired serving glasses and dip them in the sugar. Add a large ice cube (or several small ones) to each glass and put them in the freezer for a really cold margarita!

The margarita: To prepare a margarita, add 75 ml of strawberry-rhubarb syrup (amount according to the original recipe // adjust if you change the amount), lime juice, Cherry River tequila, agave nectar and a few ice cubes in a shaker cocktail. Shake vigorously to mix the ingredients. Pour into the serving glass and enjoy!

Note: The syrup is enough for about 3-4 margaritas and will keep in the refrigerator, covered, for about 1 week.