Frozen Strawberry Rhubarb Margarita

Cinco de Mayo’s around the corner, but you really don’t need an excuse to blend up this frozen strawberry rhubarb margarita. It’s simple, not too sweet, and the rhubarb gives it a little edge and makes it more interesting than your average blended cocktail. I made a test batch for the family (including a 2-year-old-friendly version for the sippy cup) and all thumbs shot up, so I knew I had a winner. Try it this weekend, or for your next taco night!

Margaritas are widely considered a Mexican cocktail, thanks to the tequila and citrus, but their exact origin is a little fuzzy — most stories trace them back to bars along the U.S.- Mexico border in the 1930s or ’40s. However they started, they’ve stuck around for good reason: they’re simple, refreshing, and endlessly adaptable.

Frozen strawberry rhubarb margarita essentials

Strawberries and rhubarb bring a fresh spring-forward twist to this frozen margarita, but the heart of it is classic ~ tequila, lime, and a splash of orange liqueur. Here’s the breakdown…

Tequila
Go with a good quality blanco tequila for a clean, crisp base. You don’t need top-shelf, but avoid the bottom tier ~ it really makes a difference in flavor.

Fresh or Frozen Strawberries + Rhubarb
Frozen strawberries give you that perfect slushy texture without diluting the drink. If using fresh, add extra ice or freeze them first for best results.

Lime Juice
Always fresh-squeezed ~ bottled lime juice dulls the flavor. Lime adds brightness and balances the sweetness.

Orange Liqueur
Cointreau, triple sec, or Grand Marnier adds depth and a little citrusy sweetness. You can skip it in a pinch, but it rounds out the flavor beautifully.

Sweetener
Agave syrup helps smooth out the tartness. Strawberries vary in sweetness, so taste and adjust.

Ice
Use just enough to thicken, not water it down. If your fruit is frozen, you might not need much ~ if any.

Salt or Sugar Rim (Optional)
Salt is classic, but a sugar rim works great with fruity margaritas. For extra flair, try a mix of sugar + lime zest or Tajín for a spicy kick.

Blender
A high-speed blender gives you the smoothest texture in your frozen strawberry rhubarb margarita. Blend until thick and slushy, not watery.

Garnish
Fresh strawberry, rhubarb ribbon, and/or lime wedge.

a frozen strawberry margarita inspired menu

• Queso Dip ~ easy foolproof recipe
• Strawberry Salsa
• Homemade Corn Tortillas
• Cream of Jalapeño Soup
• Fire Roasted Gazpacho (Black Gazpacho)
• Mexican Short Rib Tacos
• Mexican Street Corn Salad
• Cantaloupe and Mango Salad
• Mexican Chocolate Cake with Berries (gluten free, or not)

See all my Mexican inspired recipes here

Strawberry Rhubarb Margarita

5 from 1 vote

This isn’t your average frozen margarita ~ rhubarb brings the tart, strawberries bring the sweet, and together they’ll totally wow your crowd.

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Prep Time:5 minutes minutes

Total Time:5 minutes minutes

Servings: 2

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Equipment

• blender

Ingredients

 

US CustomaryMetric

• 1 cup frozen strawberries
• 1 cup frozen rhubarb
• 4 oz tequila, or 1/2 cup
• 1 1/2 oz lime juice, or 3 tablespoons
• 2 oz orange liqueur , or 1/4 cup (Cointreau or triple sec)
• 1 oz agave syrup , or 2 tablespoons (adjust to taste)
• a few cubes of ice, optional

optional garnishes for serving

• Salt or sugar for the rim
• Lime wedge or strawberry for garnish

Instructions

• Put the 1 cup frozen strawberries, 1 cup frozen rhubarb, 4 oz tequila, 1 1/2 oz lime juice, 2 oz orange liqueur , 1 oz agave syrup , and a few cubes of ice (optional) into your blender and blend until smooth. Taste and adjust the sweetness and/or lime juice if needed.
• Pour into your salt- or sugar-rimmed glasses and garnish with a slice of lime, strawberry, or rhubarb ribbon.

Notes

If you want to use fresh rather than frozen fruit you can add a cup of ice to the blender first. Blend the ice until finely crushed, then add the rest of the ingredients and blend.

How to freeze strawberries and rhubarb

1. Wash and dry your fruit.
2. Quarter the berries and slice the rhubarb.
3. Place in a single layer on a parchment lined baking sheet.
4. Put the sheet in the freezer until the fruit is firm, about an hour.
5. Place the fruit in heavy duty freezer bags and put back in the freezer until needed.
6. Use within 8 months.

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Course: beverage

Cuisine: Mexican/American

Author: Sue Moran

Keyword: cinco de mayo, cocktail, rhubarb, spring, strawberries

Nutrition

Calories: 305 kcal · Carbohydrates: 30 g · Protein: 1 g · Fat: 1 g · Saturated Fat: 0.1 g · Polyunsaturated Fat: 0.2 g · Monounsaturated Fat: 0.1 g · Sodium: 6 mg · Potassium: 320 mg · Fiber: 3 g · Sugar: 23 g · Vitamin A: 81 IU · Vitamin C: 56 mg · Calcium: 67 mg · Iron: 0.5 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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