Rhubarb Iced Tea


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.

Rhubarb “Tea” I stumbled upon this rhubarb tea recipe the other day in a Martha Stewart Good 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 Iced Tea
Prep time
Cook time
Total time
This is a flexible base recipe that you can adjust based on how much rhubarb you have. 1 stalk makes about 1 cup or 1 serving. Please note that the Prep time is hands-on time only, and does not include cooling time. This is a great make-ahead recipe.
Recipe type: Drinks
Cuisine: American
Serves: as much as you need
  • Rhubarb, cut into 3-inch pieces
  • Water
  • Sugar, to taste
  • Ice, to serve
  • Mint sprigs, for garnish
  • Strawberries, for garnish
  1. 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.
  2. Strain the tea to remove the rhubarb. Add sugar to taste while the infusion is still warm.
  3. Once cooled to room temperature, refrigerate the tea until cold.
  4. Serve over ice. Garnish with mint sprigs and strawberries..

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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