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Strawberry Rhubarb Daiquiri


  • 4 stalks fresh rhubarb, trimmed and chopped into 1-inch pieces
  • 1 orange, juiced
  • 2-3 tbsp honey
  • 10 strawberries
  • 1/3 cup unsweetened pomegranate juice
  • 1/4 cup fresh lime juice
  • 4 oz rum


  1. In a medium saucepan, add rhubarb, orange juice and honey; cover with 1½ cups water. Bring to a boil then reduce heat to medium-low and simmer for about 8 minutes, stirring frequently. Remove from heat and set aside. Let cool to room temperature. Transfer to a blender and purée. Press rhubarb mixture through a fine mesh strainer with a spoon or ladle, discarding any solids. (MAKE AHEAD: Prepare up to 24 hours in advance; cover and refrigerate.)
  2. Using a blender, add rhubarb purée, 10 strawberries, pomegranate juice, lime juice, rum and 2 cups ice. Pulse until slushy and coarse in consistency, adding additional ice as needed. Divide among glasses and garnish as preferred. Enjoy!

Original recipe by: Joanne Lusted

(Grabbed from: