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Cinco de Mayo Rhubarb Margarita Tart Frozen

A refreshing and tangy frozen tart that combines the flavors of rhubarb and margarita, perfect for celebrating Cinco de Mayo.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
Filling
  • 2 cups rhubarb chopped
  • 1/2 cup granulated sugar
  • 1/4 cup lime juice
  • 1/4 cup tequila
  • 1/4 cup orange liqueur
  • 1 tablespoon lime zest
  • 1 cup heavy cream

Method
 

Prepare the crust
  1. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
  2. Press the mixture into the bottom and up the sides of a tart pan. Chill in the refrigerator for 30 minutes.
Make the filling
  1. In a saucepan, combine chopped rhubarb and sugar. Cook over medium heat until rhubarb is soft, about 10 minutes.
  2. Remove from heat and let cool slightly. Stir in lime juice, tequila, orange liqueur, and lime zest.
  3. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the rhubarb mixture into the whipped cream until combined.
Assemble and freeze
  1. Pour the filling into the chilled crust, smoothing the top with a spatula.
  2. Cover and freeze for at least 3 hours or until firm.
Serve
  1. Remove the tart from the freezer and let it sit at room temperature for a few minutes before slicing.
  2. Serve chilled, garnished with lime slices or fresh mint if desired.

Notes

For a non-alcoholic version, substitute tequila and orange liqueur with additional lime juice and soda water.