Celebrate the summer by cooling off with this unique infusion of rhubarb, orange and mint. One glass contains vitamin C as well as lutein and zeaxanthin, two phytochemicals that fall into the carotenoid family... and have antioxidant properties.
In large, stainless steel or other non-reactive saucepan, combine rhubarb and water. Cover and bring to boil over medium-high heat.
Reduce heat and simmer for 15 minutes. Set the covered pot aside to steep for 10 minutes.
Set the large strainer over the bowl. Pour the contents of the pot into the strainer and drain liquid into the bowl. Using the back of a wooden spoon, press very lightly on rhubarb, just to extract liquid that drains easily. Pressing too firmly will make the infusion cloudy. Discard pulp.
Pour liquid, about 4 cups, into a jar or other container, preferably glass, and let sit until room temperature, then cover and refrigerate for up to 2 days.
To serve Refresher, measure 3 cups of rhubarb infusion. Pour 1/2 cup into pitcher, add strawberries, and muddle until combined. Pour in remaining rhubarb infusion and orange juice.
Divide Refresher among 4 ice-filled, tall glasses. Garnish each glass with mint sprig, if using.
For single serving, in a glass, combine 1/4 cup rhubarb infusion with 2 strawberries, and then add remaining 1/2 cup infusion, 1/4 cup orange juice and ice.