Rhubarb Black Currant Margaritas

Enjoyment of all the normal springtime things is certainly a bit subdued this year, and yet cooking, baking, and making delicious drinks continue to bring me a lot of joy and contentment. My love of all different flavors of margaritas is certainly no secret, but one of the rhubarb variety is new to me. I have passed over this version year after year while flipping through my cookbooks, never giving it much thought. Recently my best friend Josie shared that she had made them and loved them, and I immediately set out on a (virtual, socially distanced) search for local rhubarb.

It took me a couple of weeks to find it, but once I did, tacos and cocktails were made immediately. This is a beautifully balanced cocktail, and the slightly tart, slightly sweet rhubarb really shines. Such a lovely and unique way to highlight spring’s bounty. I hope you decide to give this a try. Let me know what you think if you do!

Prep 5 minutes
Cook 10 minutes
Yield 2 servings

Ingredients

For the rhubarb puree:

9-10 oz. (3 medium stalks) fresh rhubarb, red in color
6 tbsp. sugar
½ cup water

To make the cocktails:

¾ cup 100% blue agave blanco tequila
¼ cup freshly squeezed lime juice
¼ cup orange liqueur, such as Cointreau
½ cup rhubarb puree
¼ cup crème de cassis
Ice cubes

Directions

01
To make the rhubarb puree, trim the ends from the stalks of rhubarb and discard. Chop the stalks into ½-inch pieces. In a small saucepan, combine the rhubarb, sugar, and water. Bring the mixture to a boil, then reduce to a simmer over medium heat. Let cook, stirring occasionally, until the rhubarb is so tender it is beginning to fall apart, about 10-15 minutes. Let cool to room temperature.
02
Transfer the mixture to a blender or food processor, and puree the mixture until smooth. (Alternatively, use an immersion blender to puree the mixture. This is my personal preference.) If you think there are any unblended bits, strain the mixture through mesh sieve. Otherwise, transfer to a sealable container and refrigerate until ready to use, up to 5 days.
03
To make the cocktails, combine the tequila, lime juice, orange liqueur, rhubarb puree, and crème de cassis in a large liquid measuring cup or pitcher. Stir to combine. Fill a cocktail shaker half full with ice and pour in 1 cup of the margarita mixture. Shake well and strain into a cocktail glass. Repeat shaking and straining once more for the second serving. Serve.

Source

adapted from Frontera by Rick Bayless