Rhubarb Daiquiri

Bring sugar and ½ cup water to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat, add ½ cup rhubarb, and simmer until fruit starts to fall apart and mixture thickens, about 5 minutes. Remove from heat and stir in remaining 1 cup rhubarb. Let sit 30 minutes.

Strain rhubarb syrup through a fine-mesh sieve into an airtight container, pressing on solids (makes about 1 cup). Stir in lemon juice and salt. Cover and chill until cold, at least 30 minutes.

To make 1 daiquiri, combine rum, lime juice, and 1 oz. rhubarb simple syrup in a cocktail shaker. Fill with ice and shake until the outside of the shaker is frosty, about 20 seconds. Strain into a coupe glass.

Do Ahead: Rhubarb syrup can be made 1 week ahead. Keep chilled.