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Rhubarb-Iced-Tea Recipes to serve on any occasion
These rhubarb-iced-tea recipes are
The nice thing is, they demand no You will 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. Cinnamon Rhubarb Tea Bring to a boil: 3 cups chopped rhubarb 3 1/2 cups water 3 tblsp. honey cinnamon stick 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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