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Rhubarb Tea Recipe

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Iced Rhubarb Tea Recipe - EasyRecipesCooking.com

This was found in the Montreal Gazette a few summers ago. At that time I really wanted to give this a try, but I still haven’t gotten around to it. Maybe this summer I will.

Total time: 25 minutes

Prep time: 5 minutes

Cook time: 20 minutes

Yield: 4-6 serving(s)


4 cups water
4 cups diced rhubarb
1 lemon, juice of
3/4 cup sugar


  • 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.

Nutrition Facts:

Calories 173.4, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 12.5, CarbohydrateContent 43.9, FiberContent 2.2, SugarContent 39.1, ProteinContent 1.1

Rhubarb Iced Tea | Martha Stewart

Provided by: EasyRecipesCooking.com

Categories: Drink Recipes


8 stalks rhubarb, cut into 3-inch lengths
8 cups water
1/3 cup sugar, or to taste
Fresh mint sprigs, for garnish


  • 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.

Rhubarb Mint Tea Recipe: How to Make It

A bumper crop of rhubarb and mint from my garden inspired me to create this thirst-quenching pick-me-up. Raspberries deepen the tea’s vibrant red color, making the drinks a pretty addition to your table. —Laurie Bock, Lynden, Washington

Provided by: EasyRecipesCooking.com

Total time: 60 minutes

Prep time: 15 minutes

Cook time: 45 minutes

Yield: 12 servings.


4 cups chopped fresh or frozen rhubarb
2 cups fresh or frozen raspberries
2 packages (3/4 ounce each) fresh mint leaves
3 quarts water
4 black tea bags
2 cups sugar
12 mint sprigs


  • 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.

Nutrition Facts:

Calories 151 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 3mg sodium, CarbohydrateContent 38g carbohydrate (35g sugars, FiberContent 2g fiber), ProteinContent 1g protein.

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