Tart and Sweet Rhubarb Margarita

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

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



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 (affiliate link) 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.


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