So after last week’s less-than-gelled rhubarb jam, I was THRILLED that the rhubarb syrup turned out so well. It was SOOO pretty, I almost hated to use it. Except that I did. In kick-ass cocktails. So I was compelled to buy more rhubarb today at my Tuesday farm stand stop. I’ve mentioned them before — Twin Springs Fruit Farm — a farm out of PA that brings fresh, seasonal produce down thisaway several days a week through the growing season.

These cocktails are SOOOOO easy, once you make up a batch of rhubarb syrup. So refreshing. So eye-catching. Pretty much spring in a glass!

Rhubarb Margarita
Serves 1

4 tablespoons silver tequila
2 tablespoons rhubarb syrup
1 tablespoon lime juice
1 strawberry for garnish (optional)

Put the tequila, rhubarb syrup, and lime juice in a cocktail shaker filled halfway with ice. Shake vigorously for at least 10 seconds until the cocktail shaker is icy. Strain into a rocks or old-fashioned glass that has been rimmed with red decorating sugar and kosher salt. Garnish with a strawberry. Consume immediately.

Rhubarb Strawberry Smash
Serves 1

2 ripe strawberries, diced
Finely ground/grated fresh ginger
1 tablespoon lime juice
2 tablespoons rhubarb syrup
3 tablespoons silver tequila
1/4 cup to 1/3 cup lemon-lime seltzer
Sprig of mint for garnish (optional)

Put the strawberries, ginger, and lime juice into the bottom of a sturdy wide-mouth tumbler (“Old Fashioned” glass). Muddle these together, making sure to smash the strawberries well. Add the rhubarb syrup and tequila and stir to combine. Add the ice and top off with seltzer. Garnish with a sprig of mint if so inclined.

Rhubarb Syrup
Inspired by Tori Avey’s Homemade Rhubarb Syrup

2 or 3 rhubarb stalks, trimmed of leaves and diced
1 cup water
1 cup sugar

Place the rhubarb and the water in a saucepan. Bring to a bare simmer and cook gently until the rhubarb is mush and the water is a lovely pale pink. Strain through a fine mesh strainer and discard the mush. Measure the remaining (strained) liquid and add enough water to make 1 cup. Pour this into a clean pan. Add 1 cup sugar. Bring to a gentle simmer, stirring often to ensure sugar is dissolved. Boil gently for 2 minutes. Allow to cool completely. Refrigerate. Should last two weeks, but we used our first batch up in less than a week!