Late Spring Dark and Stormy Recipe

To make the rhubarb syrup, place chopped rhubarb, water, and sugar in a heavy-bottomed pot. Cook over medium low heat, covered, stirring occasionally, for 7 minutes or until rhubarb is tender and begins to fall apart. Strain and let cool.

To make the cocktail, fill a highball glass with ice. Squeeze one piece of the lime into the glass and add shell to the glass. Add rum, 1 1/2 ounces rhubarb syrup, and ginger beer. Stir gently, garnish with remaining lime.