Iced Rhubarb Tea Recipes

COOL RHUBARB ICED TEA

Steps:

• Place rhubarb into a large pot with the sugar and 1 quart of water. Bring to a boil, then simmer over low heat for about 4 hours, stirring occasionally to prevent burning, until rhubarb becomes a thick paste. Cool, then spoon into ice cube trays and freeze overnight.
• Bring 1 quart of water to a boil. Pour into a pitcher over the tea bags. Stir in honey and sugar. Cool, then refrigerate until chilled. Serve cold ice tea with rhubarb ice cubes.

RHUBARB ICED TEA

Steps:

• In a large saucepan, combine rhubarb and 8 cups water; bring to a boil, and simmer for 1 hour. Strain the liquid, add sugar to taste, stirring to dissolve, and allow to cool. Serve over ice with a sprig of mint.

ICED RHUBARB TEA

Steps:

• In a large heavy saucepan combine the water and the rhubarb.
• Bring to a boil and then let simmer until tender about 20 minutes.
• Strain, and add the juice of one lemon and the sugar (more or less, to taste).
• Cool well, and serve over ice in tall glasses.

SUMMER ICED RHUBARB TEA

Steps:

• Add rhubarb to water and bring to a boil; reduce heat and simmer for 1 hour.
• Strain and add sugar to taste; serve iced with mint garnish.

RHUBARB MINT TEA

Steps:

• In a 6-qt. stockpot, combine rhubarb, raspberries, mint and water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Using a fine mesh strainer, strain tea, discarding tea bags and pulp. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; refrigerate until cooled completely. Serve over ice with mint sprigs.

RHUBARB ICED TEA

Steps:

• Place rhubarb into 3 quarts of water bring to boil reduce heat to a simmer; simmer for 1 hour.
• Place tea bags in water the last 6 minutes.
• Strain.
• Place into a 2-quart pitcher and add sugar.
• Chill in refrigrator; serve over ice.