I'm blessed with a garden brimming with rhubarb. And this time of year the pink stalks are at their peak! If you have an endless supply like I do, this tangy beverage is a great way to use up a lot of rhubarb. Hopefully your family will end up liking it as much as mine does!
This recipe gives the drink a rather strong flavor, because I really like tangy! And when poured over ice or added to a cocktail (highly recommended!), the flavor isn't too diluted. You can obviously change the quantities to suit your taste buds.
3.5 cups rhubarb
3 heaping tbsp dried hibiscus
1 tbsp fresh ginger (minced)
4 tbsp maple syrup
combine all ingredients in half gallon mason jar. add boiling water until jar is full. cover loosely (i use a small plate for this) and let steep for about one hour. strain liquid into another large mason jar, pitcher, carafe, etc. refrigerate and enjoy!