Seasonal field-grown rhubarb gets its chance to shine in this grown-up iced tea. Use an eco-liquor to minimize your drink's carbon footprint even further! You can also omit the vodka for non-drinkers. Either way, this drink goes well with homemade sweet potato chips .
2 cups rhubarb, chopped (use field-grown for that beautiful pink color)
1 cup water
1 cup sugar
1 tablespoon loose black tea leaves
12 oz vodka
Juice from 4 large limes
2 12-oz bottles ginger ale
To make the rhubarb syrup, place rhubarb, water, and sugar in a saucepan. Cook over high heat until the mixture boils, stirring frequently to dissolve the sugar. Add the tea leaves, lower the heat, and allow the mixture to simmer for 20 minutes. Remove the syrup from the heat, and allow the syrup to cool to room temperature. Strain through a fine mesh strainer.
Combine the rhubarb syrup, vodka, and lime juice. Divide the mixture between 8 ice-filled glasses. Top each glass with 3 oz ginger ale, and serve immediately.