Combine the water, cranberry juice and sugar in a medium pot, bring to a boil, and add the rhubarb. Turn the heat to low and simmer for 20 minutes. Turn off the heat and let cool for 15 minutes. Reserve 1 mint sprig for garnish; add the rest of the mint to the rhubarb mixture and let steep for 1 ½ hours.Strain the tea and chill in the refrigerator.For each drink: Fill a small mason jar with ice. Add the moonshine and fill the jar with tea. Garnish with the half lime wheel, sprig of mint, and sprig of cilantro and serve immediately.