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
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4 cups chopped fresh rhubarb (about 1 lb)
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5 cups water, divided (4 cups for cooking rhubarb, 1 cup for steeping tea)
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2–3 herbal or green tea bags (chamomile, hibiscus, or mint recommended)
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½–¾ cup sugar, honey, or maple syrup (adjust to taste)
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1 tablespoon lemon juice (optional, enhances tartness)
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½ teaspoon vanilla extract (optional, adds depth)
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Ice cubes
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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
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Freshness Matters: Always use fresh rhubarb stalks for best flavor and color. Avoid limp or overly green stalks.
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Avoid the Leaves: Rhubarb leaves are toxic due to oxalic acid and should be discarded immediately.
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Color Clarity: For the most vibrant pink tea, use red rhubarb varieties like ‘Valentine’ or ‘Crimson Red’.
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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.
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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