Directions

• To make the rhubarb syrup, in a large saucepan, combine rhubarb and water; bring to a boil over high heat. Reduce to a simmer; cook 15-20 minutes or until the rhubarb is very soft and pale in color. Skim off any foam that rises to the surface; discard. Remove from heat. Using a fine mesh strainer or cheesecloth, strain the mixture into another small saucepan; allow to drain thoroughly to yield the most juice. Measure the strained liquid; it should be about 3 cups. Stir in the sugar. Bring the mixture to a boil; reduce heat to medium. Simmer 5-10 minutes, stirring frequently until the sugar is fully dissolved. Remove from the heat; let cool completely. Transfer to an airtight container; refrigerate.
• To make the margarita, pour a thin layer of salt onto a small saucer. Rub a lime wedge along half the rim of a rocks glass; dip the moistened edge into the salt to coat. Fill the rocks glass and a cocktail shaker with ice. Add tequila, orange liqueur, lime juice and 1/2 an ounce rhubarb syrup. Shake well until thoroughly chilled. Strain into the prepared rocks glass. Serve immediately.
• Store remaining rhubarb syrup for a later use.