Rhubarb Tequila Twist

Combine rhubarb and water in a saucepan, bringing them to a gentle boil over medium heat. Cover the pan with a lid and continue cooking until the rhubarb softens and its natural juices are released, approximately 15 minutes.

Next, transfer the rhubarb mixture to a fine-mesh sieve and press it firmly through the mesh to extract as much liquid as possible. Discard the remaining solids.

Now, add sugar to the hot juice and stir until it's fully dissolved. Allow the mixture to chill in the refrigerator for at least 2 hours, or until it reaches a very cold temperature.

Subsequently, add ice to a blender and pour in the chilled rhubarb syrup. Add tequila as well, cover the blender, and blend until the mixture reaches your desired consistency.

Finally, pour the blended mixture into chilled margarita glasses and serve immediately.