Margarita salt,rhubarb stalks, and lime wedges for garnish
Combine rhubarb, water, and agave in a saucepan over medium-high heat, bring to a simmer, then reduce heat to medium, cover, and cook 10 minutes. Off heat, stir in orange blossom water, cover, and let cool to room temperature. Press mixture through a fine mesh sieve. Transfer syrup to a container with a tight fitting lid and refrigerate until needed. (Reserve the rhubarb pulp to top waffle or pancakes, stir into yogurt and oatmeal, or top ice cream with.)
For 1 Rhubarb Margarita:
Run a lime wedge along the rim of a rocks glass, dip rim in salt then fill glass with ice. Lime juice, rhubarb syrup, tequila, and liqueur in a cocktail shaker, fill with ice and shake until thoroughly chilled. Strain into prepared glass, garnish with lime wedges and rhubarb ribbon; serve.
For a batch of Rhubarb Margaritas (4–5 margaritas):
Run a lime wedge along the rim of four or five rocks glass, dip rims in salt then fill glasses with ice.
Whisk together 1 cup (8 ounces) lime juice, 1 cup (8 ounces) rhubarb syrup, ¾ cup (6 ounces) tequila, and ½ cup (4 ounces) liqueur in a pitcher.
Pour into prepared glasses, garnish with lime wedges and rhubarb ribbons; serve.
The syrup makes about 1¾ cup syrup which will make 8–10 drinks, depending on how big they are!Store the syrup in a container with a tight-fitting lid in the refrigerator for 1½–2 weeks. I get orange blossom water online, but you can skip it altogether!