Add all the ingredients to a shaker and fill with ice.
Shake, and strain into a rocks glass filled with crushed ice.
Garnish with a mint sprig.
2 qt (64 oz ) Water
8 cups Sugar
4 cups Roughly chopped rhubarb
Add all the ingredients to a saucepan and cook over low heat, stirring until the sugar dissolves. Cook for 5 minutes more, turn of the heat and let cool completely. Strain, and store in the refrigerator for up to a month.