When rhubarb is in season, I gather up as much as I can. Using it in pies, tarts, ice cream and cocktails becomes a daily ritual! Now run to the store and pick up some rhubarb! Before you know it all the rhubarb will be gone and you’ll have missed out on one of the best spring cocktails. 

This strawberry rhubarb margarita has the classic flavors of strawberry and rhubarb, but by roasting the rhubarb before incorporating it into the drink brings out a whole new level of flavor that you have to taste to believe. It’s rich and fruity, the perfect accompaniment for a frozen margarita! Though I am typically an “on the rocks” margarita gal, this fruity frozen margarita has convinced me to be a frozen margarita fan for life!

INSTRUCTIONS Preheat oven to 400 degrees. Line a rimmed baking sheet with a silpat or parchment paper.

In a small bowl, toss the rhubarb pieces with lemon zest and sugar. Spread the mixture on the lined baking sheet in an even layer. Roast in the oven for 15 minutes. Remove from the oven and, using a blender or immersion blender, puree the roasted rhubarb. Cool in the refrigerator for approximately 15 to 10 minutes.

Add the roasted rhubarb puree, strawberries, tequila, triple sec, agave and lime juice in a blender. Blend until the mixture is smooth. Add ice to the blender and blend until combined. Pour into margarita glasses rimmed with turbinado sugar. Serve immediately.  

Recipe & Photos by Meghan Bassett