Summer Iced Rhubarb Tea Recipes

RHUBARB ICED TEA

Steps:

• Bring 4 cups of water to a boil. Add rhubarb, cover, and simmer for 30 minutes. Remove from heat. Stir in tea bags and mint leaves. Cover and let steep for 30 minutes.
• Combine sugar and lemon juice in a pitcher. Strain rhubarb and tea mixture over the sugar. Discard the solids.
• Using a wooden spoon, stir tea until sugar has dissolved. Add remaining 4 cups of water to the pitcher and stir again. Serve over ice.

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.

SUMMER ICED TEA

Steps:

• Steep tea bags in the 4 cups of boiling water for about 5 mins; discard tea bags.
• In a one gallon pitcher combine tea and remaining ingredients.
• Serve over ice and garnish with a sprig of fresh mint if desired.

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.

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.

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.