Rhubarb Margaritas 4.000

Deb Lindsey for The Washington Post

Mar 29, 2017

Adding tequila to a nonalcoholic Rhubarb Rickey turns it into the palest pink margarita. A fresh rhubarb stalk cut down to be a little taller than your glass is a nice garnish because it can serve as a swizzle stick.

To make a frozen rhubarb margarita, see the VARIATION, below.

Make Ahead: The syrup can be refrigerated in an airtight container for up to 1 month.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • Ice
  • 1/2 cup Rhubarb Rickey syrup (see related recipe)
  • 1 cup silver tequila
  • 1 cup plain seltzer, preferably chilled
  • Coarse salt, for rimming the glasses (optional)
  • 1 lime, cut into thin slices (optional)

Related Recipes


Fill a pitcher with ice. Add the rhubarb syrup, tequila and seltzer in a pitcher, stirring to incorporate.

Wet the rims of 4 chilled margarita glasses. Invert on a small plate with the salt, if using, to garnish the glasses. Turn right side up; strain the margarita mixture into each glass. Add a lime slice or two, if desired. Serve right away.

VARIATION: Combine the rhubarb syrup and silver tequila with 2 1/2 cups of ice in a blender; puree until smooth and thick. Rim the glasses with salt, as directed above.

Rate it

Recipe Source

From cookbook author Julia Turshen.

Tested by Kara Elder.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.