Make the Strawberry-Rhubarb syrup as follows:

Chop Rhubarb into 1/4 inch pieces and place into saucepan. Add sugar and water.

Cut off the green tops from the strawberries cut into halves (or quarters if large). Bring all to a boil.

Stir well and once boiling turn mix down to simmer. Continue to stir until the color from the skin has released from the rhubarb and the sauce has thicken to a syrup.

Let cool fully and strain out the solids and store in an airtight container for up to a month in the refrigerator.

Solids can be kept for fruit spread on toast or over ice cream if you wish.

To Make the Cocktail:

Add syrup to the bottom of your pre-chilled cup and add crushed ice.

Pour bourbon on top and stir briskly until the cup frosts over. Add more ice to from a mound on top.

Add a straw and garnish with a rhubarb peel and a strawberry.