Rhubarb, Strawberry & Hibiscus Fruit Soup

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1 rhubarb stalk, strings removed and thinly sliced crosswise (see Note)

1 quart water

6 to 8 tablespoons sugar

6 bags rose hip-hibiscus tea

1 pint strawberries, hulled and thinly sliced

A few drops of fresh lemon juice, to taste

1/4 teaspoon vanilla, or to taste

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