Rhubarb Mint Cooler

This is one of the recipes I got when I picked up my box.  My older son loved it, my younger son thought it was too sweet.  I thought it was greatly mellowed by the addition of a splash of Three Olives vanilla vodka.  It has potential to go well with gin as well, but I’m all out.

1 pound trimmed rhubarb

5 cups water

1 cup sugar

1/4cup packed fresh mint leaves

Dice rhubarb into 1/4 in pieces.  In a saucepan, bring water to a boil and add rhubarb, sugar and mint.  Simmer for 15 minutes, stirring occasionally and let cool.  Poor mixture through a fine sieve, into a pitcher, pressing hard on solids.  Chill mixture, covered, until cold, at least 3 hours and up to 2 days.

I didn’t have a sieve and I ended up losing about 1/3 of the total liquid.

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