In a medium saucepan over medium heat combine the rhubarb, sugar and water and bring to boil until the sugar is dissolved.

Reduce to a simmer and let cook for 15 minutes.

Place a fine mesh sieve over a bowl and pour the liquid out, pressing down on the rhubarb with a spoon to release any juices. Discard the solids.

Let cool completely and store in a bottle or jar in the refrigerator for up to 1 month.

Fill a cocktail shaker with 1/2 ounces of simple syrup, mint leaves and strawberries and muddle until the strawberries are broken up and release their juices.

Stir in the bourbon and pour into a rocks glass or mint julep cup.

Fill the cup all the way up to the top with crushed ice and then pour the remaining 1/4 ounce of simple syrup over the top.

Garnish with mint and a whole strawberry and serve immediately.