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Add rhubarb, water, honey, and vanilla to a small saucepan and bring to a boil. Mix regularly.
Reduce the heat and simmer for 8–10 minutes, until the rhubarb is soft and broken down.
Blend until smooth and pour into a jar. No need to strain!
Steep hibiscus tea bags in 3 cups of hot water for 5–7 minutes. Let cool, then chill in the fridge.
In a large mason jar, combine rhubarb vanilla honey syrup, fresh lemon or lime juice, lots of ice, chilled hibiscus tea, and fresh mint.
Stir well!