When the sun blazes and temperatures rise, there’s nothing quite as refreshing as a glass of iced tea. While traditional black or green teas dominate the scene, there’s an unsung hero of summertime refreshment: Iced Rhubarb Tea. This tart yet naturally sweet beverage blends the unique flavor of rhubarb with subtle floral or citrus undertones, creating an invigorating drink perfect for backyard barbecues, quiet afternoons on the porch, or as a sophisticated non-alcoholic option for summer gatherings.
Rhubarb, often mistaken for a fruit due to its use in desserts, is technically a vegetable. Its bright red stalks pack a punch of tartness that pairs wonderfully with sweeteners and aromatic herbs. Turning rhubarb into iced tea is a brilliant way to harness its bold flavor in a lighter, more hydrating form.
This recipe will walk you through everything you need to make the ultimate homemade iced rhubarb tea, from ingredients to tips, variations, and serving suggestions. Whether you’re new to rhubarb or already a fan, this tea is sure to become a staple in your warm-weather rotation.
Ingredients:
-
4 cups chopped fresh rhubarb (about 1 lb)
-
5 cups water, divided (4 cups for cooking rhubarb, 1 cup for steeping tea)
-
2–3 herbal or green tea bags (chamomile, hibiscus, or mint recommended)
-
½–¾ cup sugar, honey, or maple syrup (adjust to taste)
-
1 tablespoon lemon juice (optional, enhances tartness)
-
½ teaspoon vanilla extract (optional, adds depth)
-
Ice cubes
-
Fresh mint leaves or lemon slices (for garnish)
Preparation:
Step 1: Prepare the Rhubarb Base
Start by thoroughly rinsing your rhubarb stalks. Trim off any leaves (they are toxic and must not be used). Chop the stalks into ½-inch pieces until you have about 4 cups.
In a medium saucepan, combine the chopped rhubarb with 4 cups of water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 15–20 minutes, or until the rhubarb becomes very soft and starts breaking down.
Step 2: Strain the Rhubarb Liquid
Once the rhubarb has softened, remove the pot from heat. Using a fine-mesh sieve or cheesecloth over a bowl or pitcher, strain the rhubarb mixture to separate the liquid from the pulp. Press gently with a spoon to extract as much liquid as possible. Discard or compost the pulp (or save it for baking).
You should end up with approximately 3 to 4 cups of vibrant pink rhubarb juice.
Step 3: Steep the Tea
In a separate container, heat the remaining 1 cup of water until just below boiling. Add your tea bags (2 for a milder flavor, 3 for a stronger infusion) and steep for 5–7 minutes, depending on your desired strength.
Choose your tea based on the flavor profile you want: hibiscus enhances tartness and color, mint offers a refreshing twist, and green tea gives it a delicate earthy note.
Remove the tea bags and discard them.
Step 4: Combine and Sweeten
In a large pitcher, combine the strained rhubarb liquid and the steeped tea. Stir in the sweetener of your choice (start with ½ cup and adjust to taste). Add lemon juice and vanilla extract if desired. Stir thoroughly until the sweetener dissolves completely.
Taste the mixture—if it’s too tart, add more sweetener; if too sweet, dilute with a little cold water or extra tea.
Step 5: Chill and Serve
Refrigerate the tea for at least 2–3 hours, or until fully chilled. To serve, fill glasses with ice cubes and pour the rhubarb tea over the top. Garnish with fresh mint leaves or lemon slices for an elegant touch.
Variations
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Sparkling Rhubarb Tea
Replace some of the chilled tea with sparkling water just before serving to add effervescence and make it feel like a festive spritzer. -
Rhubarb Lemonade Hybrid
Mix equal parts rhubarb tea and freshly squeezed lemonade for a tart, citrusy refresher with layered flavor. -
Berry-Rhubarb Infusion
Add a handful of fresh or frozen strawberries or raspberries to the rhubarb during the simmering step to boost sweetness and color. -
Rhubarb Mint Cooler
Steep the rhubarb with a bunch of fresh mint leaves or use peppermint tea bags for a crisp, cooling twist. -
Low-Sugar or Keto-Friendly Option
Use a sugar substitute like erythritol, monk fruit, or stevia to keep the tea sugar-free and suitable for low-carb diets.
Cooking Notes:
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Freshness Matters: Always use fresh rhubarb stalks for best flavor and color. Avoid limp or overly green stalks.
-
Avoid the Leaves: Rhubarb leaves are toxic due to oxalic acid and should be discarded immediately.
-
Color Clarity: For the most vibrant pink tea, use red rhubarb varieties like ‘Valentine’ or ‘Crimson Red’.
-
Storage: Store leftover iced tea in the refrigerator in a sealed container for up to 5 days. Stir before serving as natural separation may occur.
-
Make Ahead: You can prepare the rhubarb base a day in advance and mix with tea just before serving.
Serving Suggestions:
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Serve in tall glasses over crushed ice with a sprig of mint and a lemon or lime wheel on the rim.
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Pair with light summer snacks like cucumber sandwiches, fruit salad, or lemon bars.
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Offer it as a non-alcoholic option at brunches, bridal showers, or picnics.
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For added flair, freeze rhubarb or lemon slices into ice cubes for decorative chilling.
Tips:
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For a deeper flavor, simmer the rhubarb with a cinnamon stick or a few slices of ginger.
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Add edible flowers like hibiscus or lavender for a delicate floral note and beautiful presentation.
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Freeze leftovers in popsicle molds for a unique frozen treat.
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Use a clear pitcher or glass dispenser to showcase the vibrant pink hue of the tea at parties.
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If your rhubarb is very sour, blend it with apple juice or pear juice to mellow the acidity.
Prep Time:
10 minutes
Cooking Time:
20 minutes
Total Time:
2 hours 30 minutes (includes chilling)
Nutritional Information (per 1-cup serving):
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Calories: 60
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Protein: 0g
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Sodium: 5mg
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Carbohydrates: 16g
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Sugars: 14g
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Fat: 0g
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Fiber: 0.5g (if pulp is used)
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Vitamin C: ~8% DV
(Values may vary depending on sweetener and specific ingredients used.)
FAQs
Q: Can I make this with frozen rhubarb?
Yes! Frozen rhubarb works well. No need to thaw it beforehand—just add it straight to the pot.
Q: Can I make this tea caffeine-free?
Absolutely. Use herbal tea bags like chamomile, hibiscus, or rooibos for a caffeine-free option.
Q: Is it okay to skip the sweetener?
You can skip it if you prefer tart beverages, or replace it with a sugar alternative for dietary needs.
Q: Can I serve this tea hot?
Yes, though it’s typically enjoyed cold, rhubarb tea can also be served warm, especially if using spices like cinnamon or ginger.
Q: How do I make it in large batches?
Simply double or triple the ingredients and prepare in a large pot. Perfect for events or weekly fridge prep.
Conclusion
Iced Rhubarb Tea is more than just a thirst-quencher—it’s a celebration of summer flavors in a glass. With its unique blend of tartness and natural sweetness, this drink offers a vibrant twist on traditional iced teas. It’s easy to make, customizable to your taste, and incredibly refreshing on even the hottest days.
Whether you’re entertaining guests or simply enjoying a quiet afternoon, a chilled pitcher of homemade rhubarb tea is a surefire way to brighten any moment. Try it once, and you’ll be hooked on this beautifully simple, garden-to-glass beverage.
Print
Iced Rhubarb Tea Recipe
- Total Time: 2 hours 30 minutes (includes chilling)
Description
When the sun blazes and temperatures rise, there’s nothing quite as refreshing as a glass of iced tea. While traditional black or green teas dominate the scene, there’s an unsung hero of summertime refreshment: Iced Rhubarb Tea. This tart yet naturally sweet beverage blends the unique flavor of rhubarb with subtle floral or citrus undertones, creating an invigorating drink perfect for backyard barbecues, quiet afternoons on the porch, or as a sophisticated non-alcoholic option for summer gatherings.
Ingredients
-
4 cups chopped fresh rhubarb (about 1 lb)
-
5 cups water, divided (4 cups for cooking rhubarb, 1 cup for steeping tea)
-
2–3 herbal or green tea bags (chamomile, hibiscus, or mint recommended)
-
½–¾ cup sugar, honey, or maple syrup (adjust to taste)
-
1 tablespoon lemon juice (optional, enhances tartness)
-
½ teaspoon vanilla extract (optional, adds depth)
-
Ice cubes
-
Fresh mint leaves or lemon slices (for garnish)
Instructions
Start by thoroughly rinsing your rhubarb stalks. Trim off any leaves (they are toxic and must not be used). Chop the stalks into ½-inch pieces until you have about 4 cups.
In a medium saucepan, combine the chopped rhubarb with 4 cups of water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 15–20 minutes, or until the rhubarb becomes very soft and starts breaking down.
Once the rhubarb has softened, remove the pot from heat. Using a fine-mesh sieve or cheesecloth over a bowl or pitcher, strain the rhubarb mixture to separate the liquid from the pulp. Press gently with a spoon to extract as much liquid as possible. Discard or compost the pulp (or save it for baking).
You should end up with approximately 3 to 4 cups of vibrant pink rhubarb juice.
In a separate container, heat the remaining 1 cup of water until just below boiling. Add your tea bags (2 for a milder flavor, 3 for a stronger infusion) and steep for 5–7 minutes, depending on your desired strength.
Choose your tea based on the flavor profile you want: hibiscus enhances tartness and color, mint offers a refreshing twist, and green tea gives it a delicate earthy note.
Remove the tea bags and discard them.
In a large pitcher, combine the strained rhubarb liquid and the steeped tea. Stir in the sweetener of your choice (start with ½ cup and adjust to taste). Add lemon juice and vanilla extract if desired. Stir thoroughly until the sweetener dissolves completely.
Taste the mixture—if it’s too tart, add more sweetener; if too sweet, dilute with a little cold water or extra tea.
Refrigerate the tea for at least 2–3 hours, or until fully chilled. To serve, fill glasses with ice cubes and pour the rhubarb tea over the top. Garnish with fresh mint leaves or lemon slices for an elegant touch.
Notes
-
Freshness Matters: Always use fresh rhubarb stalks for best flavor and color. Avoid limp or overly green stalks.
-
Avoid the Leaves: Rhubarb leaves are toxic due to oxalic acid and should be discarded immediately.
-
Color Clarity: For the most vibrant pink tea, use red rhubarb varieties like ‘Valentine’ or ‘Crimson Red’.
-
Storage: Store leftover iced tea in the refrigerator in a sealed container for up to 5 days. Stir before serving as natural separation may occur.
-
Make Ahead: You can prepare the rhubarb base a day in advance and mix with tea just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes