Tasty rhubarb-iced-tea variations including lemon-flavored-tea are nice and refreshing on a hot day. These tea recipes are also fairly quick and quite easy to make.
The nice thing is, they demand no special ingredients (except the rhubarb of course) either. Most of us have tea-bags, honey and cinnamon in our cupboards. I always have to go out for lemons though depending on the recipe. Lemon juice from the bottom doesn't always fit, especially if you want a very nice looking garnish for your recipe. Fresh lemon is always much nicer and lemon slices add a lovely visual appeal to a jug full of tea.
Do try these recipes, you may be left wishing you made more.
PLAIN RHUBARB TEA
Simmer for one hour:
10 stalks chopped rhubarb
3 1/2 quarts of water
Remove from heat
Add 4 teabags to the rhubarb mixture.
Let steep for 5 minutes.
Strain the liquid and pour into pitchers.
Evenly disperse 1 cup (total) sugar into your pitchers.
Refrigerate and serve over ice.
Bring to a boil:
3 cups chopped rhubarb
3 1/2 cups water
3 tblsp. honey
Simmer for at least 15 minutes.
Remove the cinnamon stick and let mixture steep for an hour.
Strain the tea. Refrigerate.
Garnish your glass with a slice of lemon and/or add a spoonful of lemon to your tea (optional)
5 cups water
5 cups chopped rhubarb
1 cup white sugar
Juice of one lemon
Combine the water and rhubarb in a heavy saucepan. Bring to a boil and simmer on low for 20 minutes.
Strain the mixture and add the lemon and sugar according to your taste. Refrigerate and serve in a tall glass with ice.
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