Meet your new favorite aperitif for spring. Shake up an icy and refreshing mix of puréed rhubarb-cherry compote, gin, fresh lime juice, and seltzer.
Blend rhubarb-cherry mixture and syrup in a blender until smooth (you should have about 1/2 cup). Working in two batches, combine rhubarb purée, lime juice, and gin in a cocktail shaker then fill with ice. Shake until cold, about 10 seconds. Divide among 4 lowball or rocks glasses filled with ice; top with seltzer and lime wheels.