Ingredients
Method
- Combine chopped rhubarb, sliced strawberries, sugar, and water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low. Simmer for 12-15 minutes until the rhubarb breaks down completely and strawberries soften.
- Pour the hot mixture through a fine-mesh strainer into a clean bowl, pressing the fruit solids with a spoon to extract maximum flavor. Allow the syrup to cool completely before using, about 30 minutes at room temperature.
- Run a lime wedge around each glass rim, then dip into coarse salt spread on a small plate. Set the prepared glasses aside.
- Fill a cocktail shaker with ice cubes. Add tequila, fresh lime juice, cooled rhubarb-strawberry syrup, and triple sec.
- Shake vigorously for 15-20 seconds until the shaker feels very cold in your hands. Strain into the prepared glasses over fresh ice, then garnish with strawberry slices and lime wedges.
Notes
Make the syrup up to three days ahead and store refrigerated to save time when entertaining. Store leftover syrup in the refrigerator for up to one week or freeze for up to three months. Don't skip cooling the syrup completely before mixing as warm syrup will dilute the cocktails. Use fresh lime juice rather than bottled for best flavor. Frozen rhubarb works perfectly - add it directly to the saucepan without thawing and increase cooking time by 2-3 minutes.