Combine rhubarb, strawberries and sugar in small saucepan set over medium-high heat. Cook, stirring occasionally, 8 to 10 min., or until sugar is melted and fruit is tender. To cool quickly, spread mixture in thin layer on shallow dish or plate. Refrigerate 10 min. or until completely cool.
Step 2
Transfer fruit mixture to blender; pulse until smooth. Add ice, tequila, lime juice, orange liqueur and salt. Pulse until ice is slushy.
Step 3
Divide mixture into 4 margarita glasses. Garnish rims with lime rounds.
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