A refreshing and tangy twist on the classic margarita, featuring rhubarb for a unique tartness and a sparkling finish for extra fizz.

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In a small saucepan, combine the chopped rhubarb, water, and sugar. Bring to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes, or until the rhubarb is soft and the sugar has dissolved.
Remove from heat and strain the rhubarb mixture through a fine mesh strainer to remove the solids, leaving a rhubarb syrup. Let it cool to room temperature.
To prepare the margarita, fill a cocktail shaker with ice. Add 2 oz tequila, 1 oz lime juice, 1/2 oz orange liqueur, and 1 oz of the rhubarb syrup.
Shake vigorously for about 15 seconds to chill and combine.
If desired, rim the glass with salt or sugar by rubbing a lime wedge along the rim and dipping it into the salt or sugar.
Strain the margarita mixture into a glass filled with fresh ice. Top with 2 oz of sparkling water or club soda for a fizzy finish.
Garnish with a lime wedge and a rhubarb stalk, if desired.
Serve immediately and enjoy!

Adjust the amount of rhubarb syrup to your taste, depending on how sweet or tart you prefer the drink.
For an extra twist, you can infuse the rhubarb syrup with a little ginger or mint for added flavor.
If you prefer a non-alcoholic version, simply omit the tequila and orange liqueur, and use more sparkling water for a rhubarb spritzer.