Some of you don't drink I know and there is a tip for a non alcoholic drink at the end of this recipe. However, as rhubarb is "in" in some areas and soon to be available from the farm here, I thought this was appropriate.
This syrup isn’t just for cocktails. Feel free to stir an ounce into club soda for easy drinking.
½ cup sugar
1½ cups coarsely grated rhubarb, divided
1 tablespoon fresh lemon juice
Pinch of kosher salt
1¾ ounces white rum
¾ ounce fresh lime juice
Bring sugar and ½ cup water to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat, add ½ cup rhubarb, and simmer until fruit starts to fall apart and mixture thickens, about 5 minutes. Remove from heat and stir in remaining 1 cup rhubarb. Let sit 30 minutes.
Strain rhubarb syrup through a fine-mesh sieve into an airtight container, pressing on solids (makes about 1 cup). Stir in lemon juice and salt. Cover and chill until cold, at least 30 minutes.
To make 1 daiquiri, combine rum, lime juice, and 1 oz. rhubarb simple syrup in a cocktail shaker. Fill with ice and shake until the outside of the shaker is frosty, about 20 seconds. Strain into a coupe glass.