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Rhubarb: The Margarita Plant!

Good news. Pie grows on plants! Okay, I’m just kidding (think pizza is a vegetable?), but it is always exciting to find rhubarb at the first farmers’ markets of the season. The gorgeous green-red stalks of the delightfully sour spring vegetable are all the reason you need to make something sweet-tart, like a slushie or margarita after your trip to the market! But if that’s not your mood, rhubarb can also be used in savory dishes--think lamb. Rhubarb is one of those vegetables that can be somewhat mysterious, one of those point, look, and say “oooh, pretty…” kinds of things, but it is full of vitamins, minerals, and fiber--and it is very versatile, don’t walk by, stop and buy a bunch!


Rhubarb Rosemary Margarita



Rhubarb Syrup

2 Stalks Rhubarb

¼ cup sugar

¼ cup water


Slushy (or margarita)

1 ½ cups rhubarb syrup

⅔ cup freshly squeezed lime juice

2 teaspoons fresh rosemary, finely chopped

1 cup ice

Optional: enough tequila for 2-3 drinks


Make the rhubarb syrup:

  1. Cut rhubarb stalks into 1 inch pieces

  2. Add rhubarb, water, and sugar, to a saucepan and bring to a boil over medium heat

  3. Reduce heat and simmer until rhubarb easily mashes up with a fork (or put it into a blender)

  4. Let cool to room temperature


Make the slushy (or margarita)

  1. Combine the rhubarb syrup, rosemary, lime juice, and ice (optional tequila) in a blender on high speed until smooth

  2. Add to glasses and enjoy!