In a small saucepan over high heat, combine rhubarb with sugar, water, and mint. Once it comes to a boil, turn mixture to low and simmer for 15 minutes, stirring occasionally. Remove from heat and strain mixture through a fine mesh sieve, removing all of the solids so you’re left with a bright pink simple syrup. Allow to cool completely.
To make the cocktail, place a few sprigs of fresh mint in the bottom of a rocks glass. Muddle in the glass, then top with crushed ice. Pour in rhubarb mint simple syrup, lime juice, and rum, then top with a splash of soda water.
Use a vegetable peeler to peel one stalk of rhubarb into fine ribbons. Curl into a spiral to shape the rhubarb, then use as a garnish along with more mint and a few lime wedges.
Tip: keep the simple syrup in a mason jar in the fridge for up to two weeks.
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