First, make your rhubarb compote. Add your chopped rhubarb, water, and sugar to a saucepan and bring to a boil. Once boiling, reduce the heat to a simmer and cook 8-10 minutes until rhubarb is completely soft and beginning to fall apart. Remove from the heat and let cool completely before using. (This recipe makes enough rhubarb compote for 4 margaritas).
Once the compote is ready, add all of your ingredients to a blender including the ice, fresh strawberries, rhubarb compote, tequila, and lime juice. Blend for 30-60 seconds until completely mixed.
Pour the frozen margarita into a cocktail glass and top with rhubarb ribbons and fresh strawberries to serve. Enjoy!
- Rhubarb compote can be made in advance and will keep in a closed container in the fridge for up to 1 week.
- Margaritas are best enjoyed within 1 hour of making.
Serving: 1cocktail | Calories: 329kcal | Carbohydrates: 59g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 294mg | Fiber: 3g | Sugar: 54g | Vitamin A: 73IU | Vitamin C: 49mg | Calcium: 74mg | Iron: 1mg