Rhubarb Ginger Tea

16 stalks, 2 lbs. rhubarb (preferably crimson red), cut into 2-3 inch lengths
16 cups water
6 slices crystallized ginger
1 cup sugar

Put rhubarb, sugar, ginger and water into a pan, bring to simmer and cook for 1 hour. Strain liquid. Serve over ice and enjoy. As a side note, you could add a vanilla bean after you turn off the heat if you want to add an extra bit of dimension.

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