Begin by chopping 1 cup of fresh or frozen rhubarb stalks into small pieces. Place the chopped rhubarb into a medium-sized saucepan, ensuring it's evenly distributed. Next, pour in 1 cup of filtered water, covering the rhubarb just sufficiently.

Set your saucepan over medium-high heat and bring the mixture to a boil. Once boiling, lower the temperature to a gentle simmer and cover the pan. Let it simmer for 30 minutes, stirring occasionally until the rhubarb becomes tender.

Remove the pan from the heat. Position a fine mesh strainer over a large glass or jar. Carefully pour the rhubarb mixture through the strainer to separate the liquid from the solids.

Once you have strained the liquid, add 1 tablespoon of organic sugar to the warm tea and stir until the sugar dissolves completely.

Pour the sweetened rhubarb tea into a clean pitcher and place it in the refrigerator. Allow it to chill for at least 1 to 2 hours.

When ready to serve, fill your glass with ice cubes, then pour the chilled rhubarb tea over the ice. Garnish with mint leaves or fresh fruit slices.