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Strawberry Rhubarb Margaritas

Strawberry Rhubarb Margaritas are a perfect celebration of summer! It is made with an infused simple syrup, tequila, and some fresh orange juice. Easily made nonalcoholic as well!

a side view of a strawberry rhubarb margarita next to fruit

What’s in a strawberry rhubarb margarita?

A classic margarita is made with lime juice, tequila, and orange liqueur. This recipe puts a bit of a twist on the traditional, using orange juice, tequila (or mezcal), orange liqueur, and a homemade strawberry rhubarb simple syrup.

In this case, we are swapping orange juice for lime as orange is a flavor that pairs very well with rhubarb (and of course with the traditional orange liqueur – I prefer Cointreau).

How We Make a Strawberry-Rhubarb Simple Syrup

So, instead of simmering the fruit with sugar and water, we are adding agave syrup as it pairs very well with tequila (a spirit derived from the agave plant). To make the syrup, simmer 1 cup of water with 3 cups of sliced rhubarb, 1/3 cup agave syrup, 1/2 cup sliced strawberries, and a pinch of salt. Let the rhubarb soften for about 15 minutes. Finally, strain the fruit pulp out and reserve for another recipe (like waffles).

Love strawberries? Be sure to check out this round up of my favorite vegan strawberry recipes!

a basket of rhubarb stalks tied with twine

What exactly is rhubarb?

Technically a vegetable, rhubarb is the stalk of a leafy plant which can be cooked and eaten in a variety of ways (most commonly, in desserts). The leaves of the rhubarb plant contain oxalic acid and are thus toxic. Interestingly, you would need to eat several pounds of leaves to truly notice any issue.

The stalks are long and stringy, like celery (but a different family), and have a very tart flavor. Rhubarb is commonly paired with sugar and berries to offset this sharp flavor, but I enjoy it on its own as well. Below I’ve outlined a few of my favorite rhubarb recipes for more context! I believe it is one of the best parts of the summer season and I keep it on hand as long as I possibly can.

Do you love rhubarb? Be sure to check out this round up of all of my Vegan Rhubarb Recipes.

Equipment Needed to Make Strawberry Rhubarb Margs

To prepare the strawberry rhubarb mixture you will need a fine mesh strainer. To make the cocktail, I recommend using a cocktail shaker (though two glasses will also work, as demonstrated in this video).

a cocktail shaker pouring strawberry rhubarb margaritas into a glass

How to Customize Strawberry-Rhubarb Margaritas

  • Feel free to substitute any berry you prefer. Blueberries would be good!
  • If you like smoky flavors, substitute mezcal for tequila.
  • Lime juice is more tart and can be used in place of orange juice, if you really like things sour.
  • Candied ginger and mint would both be worthwhile additions!
  • This recipe is easily scaled up if you’re serving a crowd – just multiple the cocktail ingredients by the number of people you have. Additionally, the rhubarb syrup recipe makes a lot extra and will last in a jar in the fridge.
  • For an alcohol-free variation, substitute a flavored sparkling water (like Spindrift) for the tequila. Sparkling water is also great in this Garden Party Cocktail.

Related Drink and Rhubarb Recipes to Try Next

Check out the margaritas in my free e-book of 3-Ingredient Cocktails.

Salted Watermelon Margaritas

Rhubarb Shrub

Brown Butter Rhubarb Crumble

Roasted Rhubarb Sandwiches

Tessellated Rhubarb Almond Cake

two strawberry rhubarb margaritas on a table next to fresh fruit
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two strawberry rhubarb margaritas on a table next to fresh fruit

Strawberry Rhubarb Margaritas

5 from 1 review

  • Author: Emily
  • Total Time: 17 minutes
  • Yield: 1 cocktail 1x
  • Diet: Vegan


Strawberry Rhubarb Margaritas are a perfect celebration of summer! They’re made with an infused simple syrup, tequila (or mezcal) and some fresh orange juice. Easily made nonalcoholic as well!



For the strawberry rhubarb simple syrup (makes extra):

  • 3 cups (12 oz) sliced rhubarb (no need to peel)
  • 1/3 cup agave syrup (or maple syrup)
  • 1/2 cup sliced strawberries 
  • Pinch of salt

For the margaritas:

  • 2 oz (1/4 cup) orange juice*
  • 2 oz rhubarb syrup (outlined above)
  • 1 1/2 oz tequila**
  • 1 oz orange liqueur, like Cointreau or Grand Marnier)


  1. Begin by preparing simple syrup. Add rhubarb, agave, strawberries, and salt to a small pan over medium heat. Pour 1 cup of water over everything and bring it to a boil. Reduce to a simmer and cook for about 15 minutes, until rhubarb pieces have softened and are very stringy. 
  2. Carefully pour mixture into a fine mesh strainer, collecting the syrup in a jar underneath. You may need to press on the rhubarb a bit to ensure all of the liquid is squeezed out. Reserve fruit pulp for use in another recipe, like waffles or muffins. Set jarred syrup aside (you will have plenty left over).
  3. To an ice-filled cocktail shaker, add orange juice, 2 oz rhubarb syrup, tequila, and orange liqueur. Shake for 20 seconds, until chilled. Strain into an ice-filled glass and garnish with fruit as desired.


* Feel free to substitute lime juice for a more traditional margarita.

**Mezcal can be used in place of tequila if you like a smokier flavor. Substitute sparkling water for an alcohol-free version.

  • Prep Time: 2 minutes
  • Cook Time: 15 minutes
  • Category: Drink
  • Cuisine: American


  • Serving Size: 1 cocktail
  • Calories: 254 calories
  • Sugar: 23.3 grams
  • Sodium: 2.2 milligrams
  • Fat: 0.2 grams
  • Saturated Fat: 0 grams
  • Unsaturated Fat: 0 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 27.3 grams
  • Fiber: 0.2 grams
  • Protein: 0.5 grams
  • Cholesterol: 0 milligrams

Keywords: margarita, cocktail, rhubarb, strawberry, summer, drink

Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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