Freshly squeeze lemons and strain out all seeds.

In a 1 liter pitcher, add rhubarb simple syrup, lemon juice, and water. Mix using a long cocktail stirrer, a chopstick, or spoon until well-combined.

If desired for sugar rim, pour +/- 2 tablespoons of sugar into a small dish and trace a lemon wedge around each glass. Turn glasses upside down and rotate into the sugar until the rim is well-coated.

Add mint to an 8 oz. glass, then add ice and pour lemonade over top.

Recipe courtesy of The Fitchen