Rhubarb Margaritas. Photo by Deb Lindsey for The Washington Post.
Rhubarb Margaritas (Serves 4) 

Adding tequila to a non-alcoholic Rhubarb Rickey turns it into the palest pink margarita. A fresh rhubarb stalk cut down to be a little taller than your glass is a nice garnish because it can serve as a swizzle stick. The syrup can be refrigerated in an airtight container for up to 1 month.

1/2 cup Rhubarb Rickeys syrup (see related recipe)
1 cup silver tequila
1 cup plain seltzer, preferably chilled
Coarse salt, for rimming the glasses (optional)
1 lime, cut into thin slices (optional)

Fill a pitcher with ice. 
Add the rhubarb syrup, tequila and seltzer in a pitcher, stirring to incorporate.
Wet the rims of 4 chilled margarita glasses. Invert on a small plate with the salt, if using, to garnish the glasses. 
Turn right side up; strain the margarita mixture into each glass. Add a lime slice or two, if desired. Serve right away.

From cookbook author Julia Turshen.

The Washington Post