Rhubarb Iced Tea Recipes

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.

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 ICE TEA

Steps:

• 1. In a large heavy saucepan, add the rhubarb and water.
• 2. Bring to a boil, then reduce the heat, and simmer for 1 hour.
• 3. Strain the rhubarb, then add to a heat-proof pitcher.
• 4. Add the sugar; stir well, and allow to cool before placing in the refrigerator.
• 5. Chill in the refrigerator until ready to serve.
• 6. When ready to serve; pour the chilled tea in glasses filled with ice.
• 7. *Note: If making this tea using frozen rhubarb, simmer (covered) for about 1 hour and 30 minutes; stirring occasionally.

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.