Instructions: Cut rhubarb into 1/2 inch pieces. Place in a saucepan with the water, sugar and mint leaves. Bring to a boil. Reduce to a simmer, stirring occasionally, and simmer for 15 minutes. Rhubarb will disintegrate. Cool for 15 minutes. Pour mixture through a fine sieve into a pitcher, pressing hard on solids. Chill mixture, covered, until cold, about 3 hours at minimum and up to 2 days. Serve coolers over ice in glasses. Garnish with mint springs.

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