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Rhubarb Iced Tea3 cups chopped rhubarb
3 cups water
2 tablespoons honey
1 cinnamon stick
1 to 3 tablespoons lemon juice
Mint or lavender sprigs - optionalPlace rhubarb, water, honey and the cinnamon stick in a large pot. Bring to boil. Let simmer for 15 minutes. After 10 minutes, take out the cinnamon stick. Remove from heat and let steep for 1 hour.Pour through a fine strainer without squeezing. It will become cloudy. Refrigerate for 2 hours before tasting. Add the lemon juice to taste, and the sprigs, if you like.


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