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I could eat strawberry-rhubarb pie for breakfast, lunch, and dinner, but if it feels too early for dessert to you, the answer may be to incorporate these sweet-tart flavors into a drink. Rhubarb stars in the rum-based Late Spring Dark and Stormy and the sultry bourbon Rhuboulevardier, but earlier in the day you may be looking for non-alcoholic options, preferably caffeinated ones.
Enter strawberry-rhubarb iced tea, a pick-me-up that showcases the flavor of rhubarb and the gorgeous red color of early summer strawberries. It's an awesome accompaniment to brunch (or an afternoon barbecue.)
You can prepare the rhubarb syrup and brew the tea the night before, then put your guests to work slicing strawberries and layering them prettily between ice cubes so that the berries don't all float to the top.