I look forward to the local farm stands opening each year around the middle of May. Some of the first goodies available are rhubarb and mint. It’s become a Spring time tradition to make rhubarb tea in my home. It’s delicious with fresh squeezed orange juice, tea, and honey.
I chop the rhubarb into 2-3 inch pieces and simmer for 10 minutes.
Then I remove the rhubarb and press all the water out. Add mint and a few tea bags to the hot water. Allow it to steep for 10 more minutes.
Stir in juice and honey. Pour everything into a pitcher, add cold water to taste, pop it in the fridge for a few hours then enjoy!