I’ve been having so much delicious fun with my bottle of fresh Ruby Rhubarb Syrup. The recipe makes a sizable amount, so I’ve been able to share some with friends and still have enough to play around with on my own. The syrup has been drizzled over warm yeasted waffles, fresh berries with a scoop of vanilla ice cream, and simple bowls of Greek yogurt.
It’s also fabulous stirred into cold summery drinks. Tall cold glasses of lemonade and tea swoon at its pretty red sweetness. And a margarita enjoys its laid back straight-from-the-farm garden goodness. When sipped from a small mason jar…well, this here Farmgirl can almost hear the creak of the ol’ porch swing.
- 1 c. Ruby Rhubarb Syrup
- 3/4 c. tequila blanco
- 1 T. orange liqueur
- 1/3 c. freshly squeezed lime juice
- 1/4 c. freshly squeezed orange juice
- thin lime wedges, for garnish
- margarita salt for the jar rims, optional
- club soda, chilled, optional
If using margarita salt on the rims of your jars, lightly rub a lime wedge around the rims of 4 half-pint jars and then lightly dip the rims in salt. Set aside.
In a small pitcher, combine the Ruby Rhubarb Syrup, tequila, orange liqueur, lime juice, and orange juice. Stir. Fill a cocktail shaker with ice and add 1/2 cup of the margarita mixture. Shake for 10 seconds and then strain into a prepared jar. Garnish with a lime wedge. Repeat with the rest of the margarita mix.
These margaritas are sweet. If you prefer yours less sweet, stir in a bit of chilled club soda at the end.
"The Farmgirl Margarita" concept inspired by "The Farm Girl Cosmo" from Heartland by Judith Fertig.