Try This: Strawberry Rhubarb Margaritas and Spring Rolls

 Throwing a party tonight? Wow your guests with these two yummy recipes.

Photos and Recipes by Beau Gustafson

Strawberry Rhubarb Margaritas


 Strawberry Rhubarb Syrup:

1 ½ cups of sugar

1 ½ cups of fresh-cut strawberries

5 large stalks of coarsely cut rhubarb (save a few tips for garnish)

1½ cups water

Combine ingredients in a sauce pan; then boil and reduce heat for 15 minutes. Strain and refrigerate for an hour.


Strawberry Rhubarb Syrup

1 ½ cups of agave tequila

½ cup of fresh lime juice

1 ½ ounce Grand Marnier

crushed ice for shaker

5 drops orange bitters

Mix the Strawberry Rhubarb Syrup, lime juice, Grand Marnier, and orange bitters in a bowl; then combine in a shaker with crushed ice. Pour into a glass with a strawberry-lined bottom. Garnish with a strawberry slice and a rhubarb stalk.

The Big Swede’s Famous Spring Rolls




1 ½ lbs extra lean ground beef

½ cup orange juice with pulp

1 ½ tablespoons Garam masala

For use in the wraps (Feel free to mix it up):



1 cucumber, halved, peeled

1 bunch Enoki mushrooms

snow peas

mung beans sprouts

½ pear

½ green apple

mint leaves and/or basil leaves

jalapeño, seeded

extra thin spring roll wrappers

pie pan with warm water (for dipping spring rolls)

sweet chili sauce

Start by cutting the vegetables into thin, three-inch-long slices. Cook the beef in a pan on medium-to-high heat with orange juice and garum masala until meat is brown and the liquid is gone. Gather all your ingredients, and then sit around with family and create your own masterpieces. Dip the spring roll in warm water, choose your ingredients, and roll over once; gather the sides and finish rolling into a tight roll.


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