Persian Rhubarb Syrup - cooking recipe

Ingredients

3 lbs rhubarb, trimmed and cut crosswise into 1/2 inch pieces
2 cups fresh lime juice
4 1/2 cups sugar or 4 1/2 cups Splenda granular
fresh mint sprig

Preparation

Put the rhubarb in a large stainless steel pan along with 3/4 cups water.
Bring to a boil.
Cover, turn heat down to low, and simmer for 30 minutes.
Strain, saving only the juice.
Put the rhubarb juice back into a clean stainless steel pan.
Add the sugar and lime juice.
Stir and bring to a simmer gently for 30 minutes or longer, until the juice turns slightly syrupy.
Strain into a clean jug or pitcher, cover and cool.
To make into a drink, pour 1/2 inch of syrup into a glass and add 4 ice cubes. Fill to top with seltzer or ginger ale and add mint sprig.