Created by TwisSis on August 13, 2017
Step 1: In a 6-qt stockpot, combine rhubarb, raspberries, mint & water. Bring to a boil, reduce heat & simmer (uncovered) for 30 min.
Step 2: Remove from heat, add tea bags & steep (covered) for 3-5 min according to taste.
Step 3: Strain tea using a fine mesh strainer. Discard tea bags & pulp.
Step 4: Stir in sugar until dissolved. Cool slightly, transfer to a pitcher & refrigerate until cooled completely.
Step 5: Serve over ice w/mint sprigs. (Yield = 12 servings (1 cup each).