Lara Ferroni shared this rhubarb iced tea recipe with us back when she wrote for A Nice Cuppa. It’s a naturally dairy-free, caffeine-free, and unique way to enjoy rhubarb.
I stumbled upon this rhubarb tea recipe the other day in a Martha StewartGood Things book that I picked up at a used bookstore. My rhubarb is already starting to shoot up like a weed, plus rhubarb is one of the very few local, organic fruits you can find in season this time of year, so I seem to have it in abundance.
The idea of a fruity iced “tea” from boiled rhubarb sounded too great to pass up. I keep putting the tea in quotes because technically, this isn’t tea at all. It’s just a rhubarb infusion. But, like most herbal teas, served cold, it accomplishes the same task of quenching thirst with a nudge of flavor. The infused rhubarb reminds me a lot of African Rooibus (or red bush) tea, with maybe some extra hints of hibiscus.
Special Diet Notes: Rhubarb Tea
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and paleo-friendly.
- Rhubarb, cut into 3-inch pieces
- Sugar, to taste
- Ice, to serve
- Mint sprigs, for garnish
- Strawberries, for garnish
- Place the rhubarb in a heavy bottomed pot. Add about 1 cup of water for each stalk of rhubarb, and bring to a boil. Reduce the heat to a simmer, cover, and let cook, stirring occasionally, for about 1 hour.
- Strain the tea to remove the rhubarb. Add sugar to taste while the infusion is still warm.
- Once cooled to room temperature, refrigerate the tea until cold.
- Serve over ice. Garnish with mint sprigs and strawberries..