Rhubarb Margarita

Place the rhubarb into a saucepan and pour in the water. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and continue simmering until the rhubarb breaks down and releases its juices about 15 minutes. Strain the juice and press the pulp to squeeze out as much liquid as you can. Discard the pulp and stir the sugar into the hot juice. Refrigerate the syrup until very cold at least 2 hours.

To prepare the margaritas place the ice into a blender then pour in the tequila and rhubarb syrup. Blend until smooth or until pureed to your desired consistency. Pour into chilled margarita glasses to serve.