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Rhubarb Margaritas
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| 4 cups | chopped rhubarb |
| 1/2 cup | white sugar |
| 4 cups | ice |
| 1/2 cup | water |
| 3/4 cup | tequila |
| 1/4 cup | triple sec |
Put rhubarb and water in sauce pan. Bring to boil, turn heat to low and cook about 15 minutes covered until rhubarb is stringy and soft. Squeeze rhubarb through cheese cloth to collect juice. Discard rhubarb pulp. Mix sugar in juice and refrigerate for at least 2 hours.
Put ice in blender, pour juice, tequila, and triple sec. Blend.
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