1. In a medium, non-reactive saucepan, combine rhubarb with 2 cups of water. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes, until rhubarb is falling apart. Remove from heat, add mint, cover, and let steep for about 5 minutes. 

  2. Strain through a fine-mesh sieve, pressing out the liquid with a wooden spoon. Add honey and stir to dissolve. Add lemon juice if desired. The syrup can be stored in the refrigerator for up to a week.

  3. To drink as a mint rhubarb-ade, add 2 cups cold still or sparkling water and serve over ice. Or you can use the syrup as a cocktail mixer with vodka, gin, bourbon or rum!

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A tall glass of mint rhubarb-ade with a lemon wedge and sprig of mint perched on the rim.