If you’re a tea drinker, skip straight to double batches. Sublime on its own over ice. Picture-perfect with strawberry slices.
Add the rhubarb and water to a large pot, and bring it to a boil. Let simmer 1 hour, and then strain the liquid into a pitcher.
Add the tea bags, and let them steep 7 to 8 minutes. Remove tea bags, stir in the sugar and place in the refrigerator to chill. Serve in a glass with a few sliced strawberries and a garnish of mint. t8n