Rhubarb isn’t for everyone but adding tequila definitely helps. Cinnamon and rhubarb are an interesting twist on a classic margarita.

Author: Food Fashion and Fun

Recipe type: Drink

Cuisine: Cocktail

Serves: 2

Ingredients

• 2 stalks of Rhubarb (red parts only), sliced (plus additional stalks for garnish)
• 4 ounces Tequila
• 1 ounce agave syrup (use more/less to taste)
• 6 ounces Apple Juice plus additional for rimming the glass
• ½ teaspoon Cinnamon
• 2 tablespoons Sugar

Instructions

1. Preheat oven to 350 degrees.
2. Combine the cinnamon, salt and sugar in a small bowl and stir until combined.
3. Add a little bit of the apple juice to a plate or bowl. You won’t need much juice as you only need to cover less than ¼ inch of the glass rim.
4. Dip each glass into the apple juice and then into the salt mixture until the rim is coated. Repeat with remaining glasses and then set aside.
5. Place the rhubarb on a baking sheet and then place in the oven.
6. Roast the rhubarb in the oven for about 10 minutes or until the rhubarb is slightly soft.
7. While the rhubarb is cooling, add the tequila, agave, and apple juice to a blender.
8. When the rhubarb has cooled, add it to the blender as well.
9. Pulse for 1 minute, or until the mixture is smooth.
10. Strain the liquid into a cocktail shaker.
11. Add a handful of ice, and shake the mixture vigorously for a few seconds so that it is chilled.
12. Then immediately strain it into serving glasses that have been rimmed with salt, filled with ice.