Rhubarb iced tea - a variation on a 19th century Shaker recipe
Make a pot of strong black tea (and discard the tea leaves promptly). Let cool completely. Half-fill a glass with ice, partially fill with the cold tea, add some rhubarb syrup* to taste. Optionally add a touch of almond essence. Garnish with mint leaves.
* To make the syrup place 1 cup of sugar with 150g chopped rhubarb in a pot and bring to a boil, then simmer till the syrup thickens and turns pink - around 30 minutes, strain through a fine mesh into a jar and chill at room temperature before storing in the fridge. The remaining rhubarb pieces make a delicious dessert.
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