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| Enjoy a South Dakota summer evening with this tart and sweet margarita recipe. Photos by Katie Hunhoff. |
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I’ve heard from several friends that the rhubarb harvest is amazing this year. If you’re getting tired of rhubarb tarts and pies, margaritas are a fun way to use up your reserves. This recipe is the perfect blend of tart and sweet. We enjoyed them at a friend’s birthday party last week. They take more time to prepare than, say, opening a bottle of beer, but they are worth it. We had a beautiful evening savoring the margaritas, listening to the ice clink in our glasses and feeling a warm summer breeze.
Rhubarb Margaritas
(Recipe by Laura Johnson)
Pick a mess of rhubarb. Cut rhubarb into chunks, throw it in a large pot, pour in enough water to cover, and boil for 10-20 minutes or until rhubarb goes mushy. Let cool. Strain rhubarb juice from rhubarb mush. (Mush is good mixed with sugar and put on top of ice cream or toast — maybe even cake). Measure juice, add an equal amount of sugar or less, depending on your taste, and bring this mixture to a boil. Reduce heat and let simmer for 10 minutes or so.
For the margaritas:
2 cups blanco tequila
2/3 cup Patron citronage, triple sec, or Cointreau
1 1/3-1 2/3 cup rhubarb syrup
2 cups pomegranate-nectarine juice (optional)
Shake with ice and serve over ice.
