{Celebrate} Rhubarb Margaritas

My blog is officially 1! I am so excited to celebrate this momentous occasion. When I began this blog it was always my intent to keep it current and I often worried that my desire would just fizzle out and I would have a stagnant webpage out there in cyberspace. Thankfully my passion has fueled my ability to keep cooking!

In the beginnings, working on my blog was my escape and really a distraction from a  difficult experience in my life. Thankfully, writing, photographing and most importantly cooking was the perfect therapy. Working on my blog entwined so many facets of my hobbies and allowed me to share these with others, which was so fulfilling. 

I am looking forward to another year of new recipes, beautiful photos, and inspiring messages. 

On another note. Oh it has been so hot in North Dakota and its sooooo dry. I feel so bad for my poor grass outside, farmers, and ranchers, we need some rain! So in order to quench the thirst I decided I needed a margarita and what better way to kick off summer?

This summer we are purchasing a home and commanding a garage/ family room addition. Pair that with moving all of our stuff, proves to be somewhat of a stressful summer. So these first few weeks before we close on our house I’m taking the opportunity to R-E-L-A-X before life gets crazy. So let’s put this all together:

  1. My blog is 1!
  2. We are buying a house {YAY!}
  3. It’s suuuuuuper hot out and dry 

SOLUTION: Rhubarb Margaritas!!!

My abundance of rhubarb lying around was the perfect syrup for this salty summery margarita and who doesn’t love a margarita while celebrating? First, I cooked the rhubarb with water to extract all of the rhubarb goodness and paired that with a little sugar. I let that mixture meld in the fridge for a few hours. Then mix with tequila and ice and POOF you have a succulent rhubarb margarita to sip on!

Cheers to Cooking is My Therapy and many more years of blogging bliss!


Rhubarb Margarita

4 c. rhubarb, diced into 1 inch pieces
1/2 c. water
1/2 c. sugar
4 c. ice
2/3 c. tequila
lime juice
course salt

Place the rhubarb into a saucepan, and pour in the water. Cover, and bring to a simmer over medium heat. Reduce heat to medium-low, and continue simmering until the rhubarb breaks down and releases its juices, about 15 minutes. Strain the juice, and press the pulp to squeeze out as much liquid as you can. Discard the pulp, and stir the sugar into the hot juice. Refrigerate the syrup until very cold, at least 4 hours.

To prepare the margaritas, place the ice into a blender, then pour in the tequila and rhubarb syrup. Blend until smooth, or until pureed to your desired consistency. Pour into chilled margarita glasses to serve.

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