The rhubarb margarita, although very fun to make, was a little too tart for my taste buds. I cooked down a very fresh stalk of rhubarb, fresh out of our personal garden, in a 1/2 cup of simple syrup. Simple syrup, I'm convinced is still the secret ingredient for all margaritas. It was very sweet and sour at the same time. I had to add a little sour soda to mellow it down. But I drank it!
My mother helped me accompany this marg with a rhubarb coffee cake recipe that is delicious! Lots of sugar and lots of rhubarb... all very fresh. It's a good start to a long week of margaritas! Cheers, everyone!
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