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In a small saucepan, combine rhubarb, sugar, and water.
Simmer over medium heat for 10–12 minutes until rhubarb breaks down.
Strain through a fine mesh sieve, pressing gently. Let syrup cool.
Run a lime wedge around the rim of each glass.
Dip into salt or sugar for a sparkly finish.
In a shaker, combine tequila, rhubarb syrup, triple sec, and lime juice with a handful of ice.
Shake well until chilled.
Strain into ice-filled glasses.
Garnish with lime wedges, a rhubarb ribbon, or strawberry slices.