Lime Rhubarb Margaritas

How was your weekend? Mine was great!

On Friday night, we enjoyed these yummy drinks while we waited to see if it was going to rain. After we decided it wasn't, we headed out for a walk. Ten minutes later, the rain came. Since we were already soaked, we just continued our walk. One of our happiest dating memories was when we went for a walk in the rain at his church's camp grove, so we love rainy walks!

Saturday I got a free food processor from a neighbor/friend. I immediately went home & made cashew butter & pizza hummus. Yum!!

I had wine & homemade pizzas with some girlfriends on Saturday night, along with some great chat time. We don't see each other often enough!

Then on Sunday, we played handbells for the last time of the season (yay for summer break!) & then went to lunch w/ the in-laws.

Since we didn't have any real plans for Cinco de Mayo, I figured it was important to at least have a margarita! These were a delicious blend of sweet & tart, with the all important hint  of tequila. If I had more patience, I would've salted the glass rims, but by the time we got to that, I just wanted to have one. :-) Feel free to experiment to suit your taste.

Cheers!

Lime Rhubarb Margaritas

Syrup adapted from 101cookbooks.com

Serves 1

1.5 oz. tequila

1 oz. triple sec

1 oz. lime juice

4 oz. rhubarb syrup (see below for recipe)

slice of lime

ice

Add a few ice cubes to a medium glass. Pour in tequila, triple sec, lime juice, and rhubarb syrup. Stir. Garnish with a slice of lime & enjoy!

Note: A salted rim would be delicious here! Wet the rim of an empty glass with your lime slice, then dip in a shallow plate of salt.

Rhubarb Syrup

Adapted from 101cookbooks.com

Makes about 3 cups

2 pounds rhubarb stalks, chopped (6-8 large stalks)
1 c raw sugar
1/2 c honey

2 c water

1/3 c freshly squeezed lime juice (3 limes)

In a medium saucepan, combine the rhubarb, sugar, & honey. Stir to coat & let set for 30 minutes, stirring now and then. The sugars should begin to pull out the juices of the rhubarb, creating a syrup on the bottom of the pan.

Add the water & simmer gently over medium heat, stirring until the sugar dissolves. Simmer for about 10 minutes or the rhubarb starts to break down. Strain into a bowl through a fine-mesh strainer. Pour liquid back into the now empty pot, stir in the lime juice, & return to a simmer. Allow simmer for about 15 minutes or until the syrup starts to thicken. Remove from heat and allow to cool. Store in a glass jar in the refrigerator.  Extras can be used for more margaritas, on pancakes, with seltzer water, etc.

Note: The rhubarb pulp can also be kept in the refrigerator & used like a jam. We've had it on toast, biscuits, & by the spoonful!