Have you ever had a week that just guts you? The type that puts everything in the perspective? I would love to spin this in the colors of Cinco de Mayo and ice cream birthday cakes, but sometimes you just need to raise a colorful glass in memoriam of all that we lost in the fire.
Instead, I propose a toast to the last days of spring. The stormy season of stalky vegetables and bright green leaves. Just as the plants in the garden begin strengthening their roots in preparation for the heat of summer, so to do we begin finding fresh outlooks and rosy cheeks.
But this is also a toast to you. May your week be filled with sunshine and cheer, may the days begin with laughter, brighten with friends and family only to end in the whispered hope that we could all have more days like these. Cheers xoxo
- 2 stalks of rhubarb, washed, dried, ends removed, cubed
- 1/3 cup granulated sugar
- 3/4 cup of water
- 1/3 cup of Rhubarb Syrup
- 3 tablespoons tequila
- 1½ tablespoon freshly squeezed lime juice
- 1 chilled margarita glass
- 1/2 tablespoon sanding sugar
- 1 teaspoon salt
- 1/4 lime wedge
- Place the margarita glass in the freezer to chill.
- Bring the cubed rhubarb, sugar and water to a simmer over medium heat, slow boiling until the rhubarb is softened. Crush the rhubarb as you go until the syrup is a bright pink (5-10 minutes). Remove from heat and allow to steep for 5-10 minutes.
- Strain the syrup, discarding the solids. Return the syrup to the pan and simmer over medium until thickened and reduced by half (about 5-10 minutes). Set aside to cool and then place in the freezer to chill for at least 1 hour.
- Mix the sanding sugar and salt together on a plate. Remove the glass from the freezer and quickly run the lime wedge around the rim. Flip the glass upside down onto the plate turning to generously to coat the rim in the salty sugar mixture.
- Fill a mixer with ice cubes, add 1/3 cup of rhubarb syrup, 3 tablespoons of tequila and 1½ tablespoon of lime juice. Shake vigorously for 30 seconds to 1 minute, remove the top and pour into your prepped margarita glass. Serve chilled!
- This recipe yields enough rhubarb syrup for 2 rhubarbaritas...just in case I owe you one!