Are You Ready to Shakeup Your Cinco de Mayo?


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Farm to Table Cinco de Mayo Rhubarb Margarita with Ginger Salt Rim


I especially love fresh ingredients and if those ingredients lead to a margarita well I’m in! And when it’s Spring, I am always very excited to get to the farmers market and pick up some local fresh produce. I decided this year I wanted to use rhubarb and towards the end of April, you start to see fresh rhubarb appear (did you know it is actually a vegetable?). So where does the margarita come it? Using rhubarb for your Cinco De Mayo (there it is) will make for interesting conversation starters. Rhubarb is typically available April- June in the Northeast but depending on where you live it could be found all year round. I love the color, texture, tartness and overall the beauty of the long stalks and when you chop it up and boil it, you get a beautiful pink juice that can be used for all kinds of things.

Cinco de Mayo (fun fact Cinco de Mayo, (Spanish: “Fifth of May”), also called Anniversary of the Battle of Puebla, a holiday celebrated in parts of Mexico and the United States in honor of a military victory in 1862 over the French forces of Napoleon III).
— Wikipedia

Since it’s just around the corner and one of my #eventsbeyondfavoritethings to celebrate I have decided to use my beautiful rhubarb juice as a mixer for Rhubarb Margaritas. Remember to save some whole rhubarb because whats a good margarita without some salsa and chips? Rhubarb makes a surprisingly great addition to salsa, it’s a perfect pair! When planning out my celebratory cocktail, I realized that it was the perfect recipe to line up with my hubby as we are trying to live a healthier (low sugar) lifestyle. This was a win/win all around as we are not into sweet cocktails anyway.

Here are some steps to help you make the Farm to Table Cinco de Mayo Rhubarb Margarita with Ginger Salt Rim with a Rhubarb Salsa……..


Make Your Mix

1. Cut stalks into medium pieces and let sit in a bowl with some sugar to draw out the colorful juice. This also makes it less bitter. Strain and put aside.

2. Boil the chopped rhubarb in water for 20/30 minutes to create that excellent pink colored mixer.

3. Strain the beautiful rhubarb mush (pulp) using cheesecloth a strainer and large bowl. This part takes some time, even when you think you squeezed all the juice it keeps producing more yummy goodness.

4. Once you have all the juice ready pour it into an elegant craft container and set aside as you prepare the rest of the margarita mix.


Make Your Ginger Salt Rim

1. Use at least one whole raw ginger pee and roughly chop it. Put the chopped ginger pieces into your dehydrator at 125 degrees for about 8 hours (you will know it's done when it snaps like a dry twig). This can be made using other methods but this is the one I used.

2. Use your coffee grinder to turn the dried ginger into a powder (see there is another use for that coffee grinder if you don’t have a spice grinder) and add himalayan pink sea salt. You can sub out the sea salt for turbinado raw sugar if you prefer a sweeter drink this is up to you and your guests.

3. Using a lime wedge on the rim of the glass you can now swirl your ginger salt mix to the rim for a perfect coating. Sounds delightful right? The ginger salt and lime will pair well with your rhubarb margarita.

Make Your Rhubarb Margarita

1. In a drink-shaker add ice. Build your tequila, cointreau, fresh lime juice, and rhubarb mix you just made over the ice. Shake until mixed then pour your drink into the glass.

2. I love to garnish my cocktails so hopefully you have saved some of that beautiful rhubarb so that you can make a stick, but lime wedge will do if you run out. And now you have that Farm to Table Rhubarb Margarita with Ginger Salt Rim!

There is no better snake to include with your margarita than chips and salsa. Since you already have the rhubarb here is a recipe for a great salsa that includes it.

Make Your Salsa

1. Cut the rhubarb down the center and chop it. Put it in a bowl with 1 tablespoon of sugar and let it sit.

2. Move on to chopping the onion, bell peppers, dice the tomatoes/tomatillo, mince the garlic, mince the jalapeño, roughly chop the cilantro, and juice the limes

3. I personally like taking some of the [rhubarb, onions, tomatoes/tomatillos, garlic, lime juice, and jalapeño I put in my blender and pulsing it. It gets the juices mixed nicely. Once that’s done I add a small amount of honey and seasonings to taste.

4. Once you have all the goodness together to take the rest of the chopped up rhubarb and other ingredients and toss them into the blended portion.

5. Test it if it needs more of a kick then dapper it up and if you'd rather it mild or sweeter than do what you prefer. Once you're finished top it with salt, cilantro, and a few slices of jalapeño and wedge of lime.

6. Put it in the refrigerator to chill and remember the longer it sits and marinates the more flavor it will have

7. Serve with tortilla chips and enjoy with a refreshing rhubarb ginger margarita or two.


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