Hot days are helped with a sip of a cold beverage, and this recipe turns the tart rhubarb into a quenching nectar. Rhubarb grows easily in backyards, and once it starts growing in the spring, it keeps coming throughout the summer and into the fall. Typically used to make compotes or pies, this recipe turns it drinkable with honey to create a balance of sweet with the tart. Cheers!
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