Bring the rhubarb stems and water to a boil for 2-3 minutes.
Strain through a fine mesh strainer, add the rhubarb back to the pot and cover with water, this time using about 2x as much water as rhubarb. This time simmer for 10-15 minutes. Then strain again.
For every gallon of rhubarb juice, add the juice from 3-5 lemons (or 3/4-1/2 cup bottled lemon juice) and 3/4 to 1 cup sugar or 1/2 to 3/4 cup raw honey
Mix until sugar or honey is dissolved.
Serving suggestions: Serve over ice or add to mint iced tea for a mint refresher. Recipe for the mint tea, here! Storing: Store in refrigerator for up to 2 weeks. Store in freezer for 12 months or more.
