Fill medium bowl with ice cubes and water; have small bowl ready. Combine rhubarb, sugar and water in small saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves, and then cook, stirring often, until rhubarb softens, about 5 minutes. Transfer to small bowl and nest bowl in ice bath. Set aside until very cold, about 30 minutes.
Have 2 to 4 glasses ready. Put salt and 1⁄4 teaspoon of ancho chilli powder on saucer and mix together. Rub rim of one margarita glass with cut edge of lime wedge. Turn glass upside down and press rim into salt mixture, coating rim evenly. Set glass aside. Repeat with remaining glass(es).
Combine cold rhubarb mixture, strawberries, tequila to taste, lime juice, remaining 1⁄4 teaspoon ancho chilli powder and ice in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth for about 30 seconds.
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