• 10 stalks rhubarb
• 400 g (14 oz/3½ cups) sugar
• 4 tea bags Earl Grey tea
• 1 vanilla bean
• 2 star anise
• extra sugar (to taste)
• lots of ice cubes

Wash the rhubarb and cut the stalks into sections. Place on heat with the sugar in 1 litre (4 cups) water. Simmer for 2 hours on low heat until a syrup develops. Leave to fully cool. In the meantime bring 1 litre (4 cups) of water to a boil. Cut the vanilla bean open lengthways, scrape out the seeds and add them to the water with the bean. Also add the star anise. Lastly, add the tea bags. Brew on low heat for 10 minutes and remove the tea bags.

Allow the tea to cool. Store in the refrigerator to fully cool.

Before serving, first pour the rhubarb syrup into an attractive glass jug. Add the tea and stir. Add extra sugar to taste. Serve with lots of ice cubes.