




From the Cook
From the Cook
From the Cook
From the Cook
1/5
Watermelon-Rhubarb Margaritas
Warning0 allergens identified
Watermelon-Rhubarb Margaritas
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Instructions
1
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In a blender, juice the watermelon and rhubarb together (you may have to do this in two separate batches). Immediately strain through a fine-mesh sieve, pushing out all the juice with a spoon. You will have about a half cup of fibrous pulp leftover.
2
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Mix the watermelon-rhubarb juice with the tequila, triple sec, simple syrup, and lime juice in a pitcher. Salt the rims of 8 glasses, and divide the margaritas between each glass. Garnish with extra watermelon, lime slices, and rhubarb.
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Tips & Tricks (5)
- Freeze Watermelon Cubes for Perfect Dilution 🍉Pre-freeze fresh watermelon cubes to use as ice, which chill your margarita without watering it down as regular ice melts.
- Prepare Rhubarb Syrup in Advance 🌿Make a concentrated rhubarb simple syrup 1-2 days ahead by simmering chopped rhubarb with sugar and water, then straining—this deepens the tart flavor and saves prep time.
- Salt Your Rim with Tajín for Extra Complexity 🧂Use Tajín seasoning on your rim instead of plain salt to add a subtle chili-lime depth that complements the sweet watermelon and tangy rhubarb.
- Fresh Lime Juice Only—Never Bottled 🍋Always use freshly squeezed lime juice rather than bottled, as it provides the bright acidity needed to balance the sweetness and prevents a flat-tasting cocktail.
- Batch Chill Your Glassware and Ingredients 🧊Pre-chill your margarita glasses and keep all spirits in the freezer for 30 minutes before mixing to ensure a perfectly cold, properly integrated drink without over-diluting.
Recipe Facts
Diet at a Glance
High Protein
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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