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Trim the rhubarb and chop into 1 inch bits.
Add to a wide sauce pan along with 1 cup filtered water and freshly grated ginger and lime zest.
Bring to a boil, turn down the heat and let simmer until the rhubarb is starting to dissolve, around 5-8 minutes.
Pour over into a blender. Add strawberries, dates and a little more water.
Mix until smooth. Taste and add more dates, strawberries, lime juice or ginger, if needed.
Add more water if you like it thinner.
Place in the fridge to cool or serve it warm.
Top with a dollop yogurt and sprinkle with licorice powder and some dried edible flower petals.