Strawberry Rhubarb Margarita

I always love the idea of rhubarb more than rhubarb itself. I feel like I can admit this here, to all of you. Once the farmers’ markets fill with the ruby red stalks, the temptation to gather a few ribs is something I can’t resist. While many people pair it with strawberries to make pie, I much prefer to let my strawberries go solo. My favorite way to prepare rhubarb is using it to make this roasted rhubarb jam, until now, that is.

Recently, I found myself confronted with these beautiful stalks. I knew the following few days would be crazy busy with a quick roundtrip into NYC for a doctors’ appointment, and then Isabella’s birthday party the following day. Still, almost involuntarily, I found myself with a few pieces of rhubarb in my basket, a little voice whispering “you’ll regret it if you don’t buy them”. 

I came home from the market, and decided I would chop up the rhubarb, tuck it away in a ziptop bag in the freezer, and perhaps make jam another day. Freezing fruit is the easiest way to preserve the shelf life of fruits and veggies. This leaves me in a bit of predicament with moving next month.

Strawberries & Rhubarb are best friends in this cocktail version of my favorite pie combo.

Strawberries & Rhubarb are best friends in this cocktail version of my favorite pie combo.

Anyway, I remembered something I’d been meaning to try with them for what feels like forever. Back when I lived in Brooklyn, and had a regular Saturday morning routine at the Grand Army Plaza farmers’ market, one of the vendors mentioned making frozen cocktails with it.

I may not be a fan of strawberry rhubarb pie, but the idea of strawberry rhubarb margaritas intrigued me.

Strawberry Rhubarb Margarita | In Jennie's Kitchen

I already had some strawberries in the freezer. A fresh batch of simple syrup sat on the counter, begging to be used. All I needed was a few squeezes of lime juice and some tequila. In went everything to the blender, and a few minutes later I was sipping a frosty, spiked version of strawberry rhubarb pie.

There’s so much you can do with this to make it your own. Swap in rum for a daquiri. Add some coconut milk with that rum, and you’ve got a strawberry rhubarb pina colada. Leave out the alcohol all together, and this is a refreshing treat everyone can enjoy.

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Strawberry Rhubarb Margarita

This recipe is easy to double, triple, even quadruple. Just don’t try making it in advance, or it’ll become too watery. You want it to be an icy, slushy consistency when serving. If you want to omit the rhubarb, just increase the amount of strawberries. And if you want to turn this into a daiquiri, then use rum instead of tequila. You can also omit the alcohol all together for a slushy, non-alcoholic treat.
Prep Time 5 mins
Total Time 5 mins
Servings 1


  • Handful of frozen rhubarb 38 grams
  • 8-10 small frozen strawberries 94 grams
  • 2 tablespoons freshly squeezed lime juice from 1 lime
  • 2 tablespoons simple syrup
  • 3 tablespoons tequila


  • Add the rhubarb, strawberries, lime juice, simple syrup, and tequila to the bowl of a blender. Blend until smooth. Pour into a rocks glass, and garnish with a strawberry and lime slice, if desired. Drink immediately.



  • Vanessa

    I always heard you have to cook rhubarb before eating it, that it was poisonous, so I’ve never used it myself. So I guess cooking it isn’t necessary? This sounds GREAT!

  • Jennie

    Yes, that’s what I heard years ago, too. It turns out only the leaves are poisonous. I believe you should eat them even cooked, but need to research that more.