Best 7 Cool Rhubarb Iced 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.

RHUBARB MINT TEA

Steps:

• In a 6-qt. stockpot, combine rhubarb, raspberries, mint and water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Using a fine mesh strainer, strain tea, discarding tea bags and pulp. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; refrigerate until cooled completely. Serve over ice with mint sprigs.

RHUBARB ICE TEA

Steps:

• 1. In a large heavy saucepan, add the rhubarb and water.
• 2. Bring to a boil, then reduce the heat, and simmer for 1 hour.
• 3. Strain the rhubarb, then add to a heat-proof pitcher.
• 4. Add the sugar; stir well, and allow to cool before placing in the refrigerator.
• 5. Chill in the refrigerator until ready to serve.
• 6. When ready to serve; pour the chilled tea in glasses filled with ice.
• 7. *Note: If making this tea using frozen rhubarb, simmer (covered) for about 1 hour and 30 minutes; stirring occasionally.

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.

COOL RHUBARB ICED TEA RECIPE

Steps:

• Place rhubarb into a large pot with the sugar and 1 quart of water.
• Bring to a boil, then simmer over low heat for about 4 hours, stirring occasionally to prevent burning, until rhubarb becomes a thick paste.
• Cool, then spoon into ice cube trays and freeze overnight.
• Bring 1 quart of water to a boil.
• Pour into a pitcher over the tea bags.
• Stir in honey and sugar.
• Cool, then refrigerate until chilled.
• Serve cold ice tea with rhubarb ice cubes.

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.

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.