The best holiday of the year is among us: Cinco de Mayo! Our neighbors to south may lack a bit of the passion that comes with our Americanized version of the holiday, but we make up for their loss.
The best (and truly the only way) to celebrate such a festive occasion is with a pitcher of margaritas you can share with you closest (or most fun) friends.
Cinco de Mayo is not the only thing that is in season; if you have been to the grocery store as of late you may have noticed the abundant supply of rhubarb. Personally, I have never tried to cook with it because in the small town where I am from, rhubarb wasn’t something you’d just find on the local grocery’s shelves.
Luckily, I spotted it at the grocery store here in Savannah last weekend and purchased all that I could. I was not quite ready to conquer baking with rhubarb, so a simpler recipe would have to do. At least to figure out if I truly like the stuff.
This recipe is simple and yields an entire pitcher of tart margaritas for your thirsty friends to drink. Be warned, the rhubarb flavor is subtle, but none the less the margaritas are delicious. You can make the simple syrup ahead and store it in the fridge for a day or two, and the same idea applies to your lime juice.
A special thanks goes to my friends who not only helped me drink these delicious margs but also acted as my hand models.
I hope you have the best Cinco de Mayo yet, and if not, at least please drink a margarita for me.
Rhubarb Simple Syrup
- 2 1/2 Cups of Water
- 1 Cup of Sugar
- 4 Cups of Rhubarb, diced
- In a small saucepan, combine water, sugar, and rhubarb.
- Bring to a boil, then reduce to medium-low heat. Cook for 40 minutes.
- Let cool before straining out the rhubarb with a fine mesh colander.
- 2 1/2 Cup of Rhubarb Simple Syrup
- 2 Cups of Tequila
- 2 Cups of Fresh Lime Juice, approximately 10 limes
- In a pitcher, combine rhubarb simple syrup, tequila, and lime juice. Stir to mix.
- Pour over ice, and drink.