Strawberry season is in full swing here in Minnesota. We have more strawberries than we know what to do with at my parent’s house. Since my mom isn’t one to waste anything, she requested that I do something about the overflowing harvest and make something with these dainty little berries before they go bad.
After some exploring for recipes and ideas, my family all decided that we should make some Margaritas… now you know where I get it from. In their defense, the first choice was a pizza with strawberries, which I will make soon. I overruled them and went with the second option, Strawberry-Rhubarb Margaritas. It sounded so refreshing for the summertime and with 4th of July just around the corner, this would be the perfect drink to serve your guests.
There is a little prep work that goes into this drink, but it can be made a few days in advance if you want. I did not have that advantage, so after making the strawberry-rhubarb jam, I quickly froze it, so I could be used as soon as possible. Any leftover jam is perfect on bagels, toast or PB&J, so feel free to make extra if you want.
A huge thanks to Matthew Buettner for his photography help and capturing these drinks to perfection!
What’s your favorite recipe using strawberries?
- 3 cups fresh rhubarb, cut into 1/2-inch pieces
- 2 cups fresh strawberries, hulled and chopped
- 1/2 cup water
- 4 tbsp fresh lemon juice
- Coarse salt
- Crushed Ice
- 1 cup strawberry-rhubarb jam or any flavored jam
- 1/2 cup fresh lime juice
- 1/3 cup cointreau
- 1 cup tequila
- 1/4 cup water (optional) this helps to cut down on some of the sweetness in the jam
- 1. Combine rhubarb, strawberries, sugar and water in a medium to large-sized saucepan. (Note -the larger/wider the pan, the faster the jam will cook, as more surface of the jam touches the heat. A little trick if you are in a time crunch) Cook over medium heat, stirring often until ingredients reduces by a little less than half.
- 2. Stir in the lemon juice and simmer until mixture has thickened. To test, place a small dab in the freezer and see if it sets to the desired thickness. Once cooled, store in an airtight container in the fridge or freezer.
- 1. Rim 4 glasses with an extra strawberry or lime wedge. Dip into coarse salt.
- 2. In the blender, combine the jam, lime juice, cointreau and tequila. Blend until fully combined.
- 3. For blended margaritas, add crushed ice to the blender and chop until combined and serve in 4 salt-rimmed glasses.
- 4. For margaritas on the rocks, add crushed ice to 4 salt rimmed glasses. Pour margarita mix over ice and serve.