Add 250ml of cold water to the tea and allow to cold steep.
Wash and dice Rhubarb into small 2-inch pieces. Cook on a low heat with 500ml water, stevia and anise myrtle, stirring occasionally until the fibres in the rhubarb break down (around 2-3 hours). Allow to cool.
Strain the rhubarb syrup through a fine strainer and discard the fibre.
Combine rhubarb syrup and tea.
Store in the fridge in a sterile jar or swing top bottle.
For the Mocktail:
Shake 30ml of rhubarb and anise myrtle syrup with 30ml of freshly squeezed lemon juice. Pour over ice and top with soda water. Garnish with dehydrated rhubarb and native violet (optional).
This summer mocktail is refreshing and is perfect for an afternoon pick-me-up.
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