Ingredients

• 1.67 cups rhubarb
• 0.67 cups honey
• 0.67 cups water
• 1 tablespoon fresh ginger

Instructions

1. 1 For syrup, stir rhubarb, honey, water, and ginger together in a small saucepan. Bring to a boil; reduce heat to low and simmer, covered, for 15 minutes. Remove from heat; let cool completely, about 1 hour.
2. 2 Strain through a fine-mesh sieve into an airtight container or jar; discard solids. Syrup can be stored in the refrigerator for up to 1 week.
3. 3 For green tea punch, bring water to a boil in a medium saucepan. Remove from heat and add tea bags. Steep, covered, 5 minutes. Remove tea bags, or strain to remove loose tea. Let tea cool completely, about 1 hour.
4. 4 Muddle mint in a large pitcher. Add cooled tea, vodka, honey-rhubarb syrup, and lime juice. Chill at least 30 minutes, or up to 12 hours.
5. 5 Add club soda to a pitcher and stir gently. Serve over ice and garnish with fresh mint and rhubarb stalks.

Nutrition per serving