In a small saucepan, add water, rhubarb, honey and salt. Bring to a boil over medium heat. Lower heat and simmer 10 minutes. Remove from the heat and let cool. Strain syrup through a mesh sieve into a reusable jar. Cover and chill until ready to use.

Combine rhubarb syrup, whiskey, lemon juice, cardamom and crushed ice in a cocktail shaker. Shake, shake, shake. Strain over ice into a short glass. Garnish with rhubarb ribbons and lemon wheels.