For margarita:

Cup of Yum
1. Fill a cocktail shaker with ice and add in strawberry-rhubarb syrup, tequila, lime juice, and triple sec.
2. Shake until cold.
3. Add kosher salt to a small plate.
4. Lightly dip the rim of your short cocktail glass in water and dip in the kosher salt to create a kosher salt rim.
5. Fill the glass with ice and pour the margarita over the ice.
6. Garnish with lime wedges and sliced strawberries.

For syrup:

1. Add all ingredients to a medium-sized saucepan and set over medium heat.
2. Let simmer for about 15 minutes, stirring every couple of minutes. Try not to smash down the fruit as it cooks but it will start to get very soft.
3. After 15 minutes the mixture should be deep red in color.
4. Remove from the heat and strain through a fine-mesh strainer into a bowl. Let the mixture drain for a few minutes without pushing the fruit through the strainer.
5. Once strained let it cool in the refrigerator.