Strawberry Rhubarb Fields Recipe

By
Kelly Carámbula
Kelly Carámbula is a contributing writer at Serious Eats.
Kelly Carámbula

Kelly Carámbula is an artist and sculptor based in San Francisco. Kelly was the designer and publisher behind Remedy Quarterly (2009–2018), a magazine about food memories and the recipes that inspire them, as well as an award-winning food blogger at The Best Remedy.

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Updated August 30, 2018
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Kelly Carámbula

Strawberry, rhubarb, and a hint of tarragon, paired with tequila, a little lemon juice and simple syrup, create a juicy cocktail that nicely balances sweet and tart.

Note: Simple syrup can be made by heating 1 cup of water with 1 cup of sugar over medium heat until sugar is dissolved. Cool before using. Simple syrup can be stored in refrigerator for up to 5 days.

Recipe Details

Strawberry Rhubarb Fields Recipe

Active 5 mins
Total 5 mins
Serves 1 serving

Ingredients

  • 6 (1/2-inch) slices of rhubarb
  • 1/2 ounce simple syrup (see note)
  • 3 quartered strawberries
  • 4 tarragon leaves
  • 2 ounces tequila
  • 3/4 ounces fresh juice from 1 lemon
  • strawberry slice for garnish

Directions

  1. In the bottom of a cocktail shaker, muddle the rhubarb and simple syrup until the rhubarb has broken down, about 15 hearty muddles. Add the strawberries and gently muddle until they break down. Add tarragon and tap gently about 5 times.

  2. Fill shaker with ice and add simple syrup, tequila, and lemon juice. Shake well, about 15 seconds. Double strain into a cocktail glass and garnish with a strawberry slice.

Special equipment

Cocktail Shaker, Muddler

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