Rhubarb syrup.

reading my tea leaves: make your own: rhubarb syrup + a springtime cocktail.:
Rhubarb syrup.
1 cup sugar
1 cup water
1.5 cups rhubarb stalks, washed and cut into 1-inch pieces (about 8 stalks)

Combine sugar, water, and rhubarb pieces into a heavy bottomed saucepan.
Bring to a boil and then reduce heat and simmer until the fruit has broken down completely and the color from the stalks has leached into the syrup.
This takes about twenty minutes. Depending on the color of your stalks the syrup will range from light pink to a deeper magenta.
Strain your mixture over a fine mesh sieve.
If you'd like, you can save the rhubarb fruit for spooning over ice cream—but a fair warning: it will be a slightly unfortunate color of green.

Strawberry Rhubarb Smash
Adapted from Saveur.

Makes one drink.

juice from 1/2 a lemon
3-4 mint leaves
1 ounce rhubarb syrup
1 ounce bourbon
1-2 strawberries, washed and hulled
mint, strawberry, or lilac flower for garnish

(I mixed up a batch of four drinks in one go, but purists will likely want to do the mixing individually.)

Here's how:

Muddle together strawberries, lemon juice, & mint.
Top those off with rhubarb syrup and bourbon and shake or stir with ice.
Strain into a glass filled with ice (or, go ahead and let some of that strawberry pulp makes its way into the glass, too.)
Garnish with mint, strawberry, or tiny lilac flowers, as your heart desires.
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