Rhubarb Margarita

Step 1
Place rhubarb and water into a saucepan. Cover and bring to a simmer over medium heat. Reduce heat to medium-low; continue simmering until rhubarb breaks down and releases its juices, about 15 minutes.

Step 2
Strain juice; press pulp to squeeze out as much liquid as possible. Discard pulp and stir sugar into hot juice. Refrigerate rhubarb syrup until very cold, at least 2 hours.

Step 3
To prepare margaritas, place ice into a blender, then pour in tequila and rhubarb syrup. Blend until smooth or until desired consistency is reached. Pour into chilled margarita glasses to serve.