Tart and Sweet Rhubarb Margarita

A Rhubarb Margarita with tequila, limes, and a glass filled with ice on the side

Cocktails are an extra in my book; it is too easy for us to pop open a beer or bottle of wine and be satisfied. Thus, if we are going to take the time to make a Rhubarb Margarita, the cocktail actually needs to taste like rhubarb. Don’t worry, this one does.

Since starting this food blog, I receive an influx of recipe requests and recommendations daily. It is as if people finally have permission to pick my brain on how I cook and bake. It is probably no surprise, as the humidity and heat start to permeate the outdoors, that my #1 requests are cocktails. I find these requests humorous as I typically visit other peoples’ houses to get my cocktail fix. As I received more requests, though, I delved into one in particular: a rhubarb cocktail. Which quickly turned into a Rhubarb Margarita.

ingredients for cocktail in bowls and on a cutting board
rhubarb covered in sugar in a saucepan with a lime one the side
cooked rhubarb syrup in a saucepan
rhubarb in a strainer that is sitting on top of a bowl
spoon pressing on the rhubarb in the strainer

While it is clear I am not a mixologist, I can attest this Rhubarb Margarita is downright good. I typically steer clear of drinking margaritas mainly because they tend to be laden with sugar. This margarita, though, changed my allegiances. I skipped the orange liqueur and started with a rhubarb simple syrup ratio of 1 part sugar to 1 part water. Soon, I discovered I needed more water than sugar to get the rhubarb flavor exactly right. This meant I increased the rhubarb flavor while decreasing the sugar content. In other words, while this is not a skinny margarita per se, I would not argue with advertising it that way.

rhubarb syrup in a mason jar with rhubarb, limes, and tequila on the side
A Rhubarb Margarita with tequila, limes, and a glass filled with ice on the side

Possible Substitutions for this Rhubarb Margarita

RHUBARB. Substitute half of the rhubarb for strawberries, blueberries, or raspberries.

Before you start: Helpful Tips

RHUBARB SYRUP. The rhubarb syrup is a term I use lightly because it’s not a syrup at all. The goal is to cut the rhubarb into the same size pieces so all of the rhubarb pieces soften simultaneously in the sugar and water mixture. We want a thin pink liquid to surround the rhubarb; we are not making jam here.

LEFTOVER RHUBARB. The rhubarb pulp leftover from straining the pieces is perfectly sweetened and ready to be put on your morning pancakes, yogurt, or oatmeal, or in muffins.

TEQUILA. I use Omega Altos Tequila Plata here and am impressed by how smooth it is for a reasonable price. I will never buy Patrón Tequila again.

More Spring-Inspired Recipes to Try


Tart and Sweet Rhubarb Margarita

This Rhubarb Margarita is bursting with rhubarb flavor. It is tart, sweet, and refreshing. The perfect summery drink!

  • Author: Kim
  • Prep Time: 10 minutes
  • Cooling Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 margaritas 1x
  • Category: Drinks
  • Cuisine: American



For the Rhubarb Syrup (makes 2 cups):

  • 2 lbs trimmed and cut into 1-inch pieces, about 8 cups
  • 1/2 cup (100g) white granulated sugar
  • 1 cup (237 ml) water
  • juice of 1/2 a lime

For the Margaritas:

  • salt*
  • ice
  • 2 cups (16 ounces) Agave Tequila
  • 2 cups rhubarb syrup, recipe above
  • 1 cup (8 ounces) lime juice, from the juice of about 10 limes
  • lime wedges, for garnish
  • rhubarb stalks dipped in sugar, for garnish


  1. Make the Rhubarb Syrup. In a 10-12″ saucepan, combine the rhubarb, sugar, and water over medium heat. Bring the mixture to a simmer and cook, stirring frequently, until the rhubarb is tender and released its juices, about 15 minutes. Once tender, remove the saucepan from the heat. Stir in the juice of half the lime (or more, to taste).  Let the rhubarb-liquid mixture cool in the skillet for maximum infusion, about 15 minutes. Once cooled, place a fine-mesh strainer on top of a large bowl and pour the mixture into the strainer. Press the rhubarb solids with the back of a spoon or spatula to get the most syrup from them. Pour into a glass bottle and chill until needed. Place the rhubarb pulp in an airtight storage container for another use. 
  2. Prepare the cocktail glasses. Pour some salt onto a small, rimmed plate or bowl. Run a wedge of lime around the top of each glass. Dip the top of each glass into the salt and fill each glass 2/3 full with ice cubes.
  3. Make the margaritas. Fill a cocktail shake or mason jar with ice. Add the rhubarb syrup, lime juice, and tequila. Securely fasten and shake well. Dispense into your prepared glasses and garnish with lime wedges and rhubarb stalks dipped in sugar.


SALT. I use Diamond Crystal Kosher salt and use whichever salt you like the taste of. 

MAKE AHEAD. Store the rhubarb syrup in an air-tight glass jar in the refrigerator for up to 1 week. 

MAKE A PITCHER. To make a pitcher, use a full 750-ml bottle of tequila, 3 cups rhubarb syrup, and 1 1/2 cups lime juice. 

MAKE 1 MARGARITA. Combine 4 tablespoons (2 ounces) tequila, 4 tablespoons (2 ounces) rhubarb syrup, and 3 tablespoons (1 ounce) lime juice per cocktail.


  • Serving Size: 1 cocktail
  • Calories: 188 calories
  • Sugar: 8.2g
  • Sodium: 6mg
  • Fat: 0.3g
  • Saturated Fat: 0.1g
  • Carbohydrates: 15.8g
  • Fiber: 2.3g
  • Protein: 1.2g
  • Cholesterol: 0mg

Keywords: rhubarb margarita, skinny rhubarb margarita, tommy’s rhubarb margarita

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