Strawberry Rhubarb Margaritas

1. 1

   To make the strawberry rhubarb compote: Preheat your oven to 350 degrees.

2. 2

   Line a sheet pan with parchment, and set aside.

3. 3

   Combine the strawberries and rhubarb in a medium-sized bowl, and toss with the sugar.

4. 4

   Spread in an even layer on the sheet pan, and roast for 20-30 minutes until the fruit has softened.

5. 5

   When the fruit has cooled, tip the parchment with the fruit and all of its accumulated juices into a container. The fruit will keep, sealed in the fridge, for 7-10 days.

6. 6

   To make the margarita: Rim each of 3 glasses with a leftover lime, and dredge it in salt; set aside.

7. 7

   To a blender, add 1 cup of strawberry rhubarb compote, the tequila, Grand Marnier, the lemon/lime juice, and the ice.

8. 8

   Blend and serve in the reserved rimmed glasses, serving if desired with a sliver of lime on the glass.

* Per serving · 4 servings · Values may vary.

No additional tips available.