Late discoverer of rhubarb, I'm having a blast this summer playing with the possibilities that this tart red stalk has to offer.
After pondering the possibilities of a rhubonade - a tangy refreshing infusion a-la-lemonade, I set on using freshly sliced rhubarb to a summery iced tea - rather than cooking them up with sugar and strawberries (as I've seen in some recipes).

Hibiscus flowers create a deep red infusion when steeped in boiling water. They usually form the base (along with rosehips) for fruity-flavoured tisanes. On its own, hibiscus tea is very popular in Egypt as well as South America. While it can be served warm, it has a far more appealing character when chilled, making it a wonderful, refreshing summer drink. I added a tad of honey to balance the tartness, and also the goji berries contribute their own flavour and sweetness, yet without being toothachingly sweet.

1.5 L fresh water
30 gr dried hibiscus flowers
2 Tbs. honey
2 Tbs. dried goji berries
1 stalk of fresh rhubarb

Place hibiscus flowers in a medium saucepan and cover with water. Bring the water to a boil, and simmer for about 5 minutes. Add goji berries and honey, and transfer to a pitcher. Bring down to room temperature. Slice the rhubarb thinly, and add to water. Refrigerate overnight and serve either strained or with a couple of rhubarb slices and some goji berries in each glass.