Rhubarb Iced Tea Recipes
COOL RHUBARB ICED TEA
This recipe actually started out as ice cubes for my son to chew on while teething, but I threw a few in my ice tea and it was great!
Provided by Stephanie Hock
Categories Drinks Recipes Tea Iced Tea Recipes
Time 12h15m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 103.9 calories, Carbohydrate 26.7 g, Fiber 0.4 g, Protein 0.2 g, Sodium 3.3 mg, Sugar 25.9 g
RHUBARB ICED TEA
Homemade iced tea infused with rhubarb for a sour kick and beautiful color.
Provided by Soup Loving Nicole
Categories Drinks Recipes Tea Iced Tea Recipes
Time 1h15m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 55.5 calories, Carbohydrate 14.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 8.1 mg, Sugar 12.9 g
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.
ICED RHUBARB TEA
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.
Provided by Studentchef
Categories Punch Beverage
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
RHUBARB ICED TEA
Make and share this Rhubarb Iced Tea recipe from Food.com.
Provided by Kym in Ohio
Categories Beverages
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place rhubarb into 3 quarts of water bring to boil reduce heat to a simmer; simmer for 1 hour.
- Place tea bags in water the last 6 minutes.
- Strain.
- Place into a 2-quart pitcher and add sugar.
- Chill in refrigrator; serve over ice.
Nutrition Facts : Calories 166.6, Fat 0.2, SaturatedFat 0.1, Sodium 18.3, Carbohydrate 42.1, Fiber 1.8, Sugar 38.6, Protein 0.9
RHUBARB MINT TEA
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 Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.
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RHUBARB TEA - FOOD GARDENING NETWORK
Combine rhubarb, optional fruit, mint leaves and water. Bring the mixture to a boil; reduce heat and simmer, uncovered for half an hour. Remove pot from the heat and add the tea bags. Steep, covered, for 5 minutes (or according to taste). Use a fine mesh strainer to strain the tea and pulp into a large mixing bowl.
From foodgardening.mequoda.com
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ICED FRUIT TEA IS THE BOMB ON A HOT SUMMER'S DAY - TIN AND THYME
2016-07-19 Boil half the water and pour over the teabags. Cover and allow to steep for 5 minutes. Remove the teabags and add the remaining water – the colder the better. Allow to cool. Place the fruit and mint into a large jug, pour in the tea and give a good stir. Add the ice cubes, pour into glasses and sip away. Notes.
From tinandthyme.uk
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2007-05-08 Instructions. 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.
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RHUBARB ICED TEA - BY ANDREA JANSSEN
2016-08-08 Bring 4 ½ cups (1 liter) of water to a boil and turn off the heat. Let 2 tea bags steep for 5 minutes. Remove the bags (do not squeeze the bags, because the squeezing will release bitter substances into the tea). Wash the rhubarb and cut it into pieces. Add the rhubarb and vanilla extract to the tea. Bring to a boil and simmer for 1 hour.
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BEST RHUBARB TEA RECIPE - HOW TO MAKE RHUBARB ICED TEA
2012-06-12 Directions. Put the rhubarb into a saucepan with 4 cups of water. Bring to a simmer, cover, and allow the rhubarb to stew for 30 minutes. After 30 minutes turn off the heat. Add in the mint and the tea bags, cover, and steep for 30 minutes. After the tea has steeped strain the tea through a fine-mesh strainer. Press out and extra tea with a spoon.
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RHUBARB LAVENDER ICED TEA - GLOBAL KITCHEN TRAVELS
2015-12-24 Chop rhubarb into 1″ pieces. Place in a pot with 6 cups of water, lavender and mint. Stir to combine. Bring to a boil. Reduce to a simmer and cook for 1 hour.
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COOL RHUBARB ICED TEA - GLUTEN FREE RECIPES
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 …
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GRANDMA'S ICED RHUBARB TEA RECIPE WITH FRESH RHUBRB
2021-05-18 Instructions. Place the rhubarb and the water in a small pan and cover it. Bring it to a boil, turn it down, and simmer very gently for about 30 minutes, adding more water if necessary. Remove from heat. Strain the rhubarb from the water, allowing the water to …
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RHUBARB ICED TEA | RECIPE | RHUBARB, ICED TEA, HOMEMADE ICED TEA
Jul 3, 2020 - Try making this homemade iced tea infused with rhubarb for a sour kick and a beautiful color when fresh rhubarb is in season. Jul 3, 2020 - Try making this homemade iced tea infused with rhubarb for a sour kick and a beautiful color when fresh rhubarb is in season. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com
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2022-01-31 A wonderful way to serve rhubarb at any time of the day! Rhubarb stalks slowly simmered away to take much of the sour flavor away and mellowed down to a palatable and tasty concentration then rounded of with some sugar for a rich and refreshing drink.
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From pinterest.co.uk
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RHUBARB ICED TEA | BUTTON SOUP
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RHUBARB ICED TEA | RHUBARB RECIPES | TESCO REAL FOOD
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RHUBARB HIBISCUS ICED TEA
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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.
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Create this delicious Strawberry Rhubarb Iced Tea recipe in minutes using Monin Gourmet Syrup. Add a splash of Monin to coffee, cocktails, teas, lemonades and more.
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RHUBARB & MINT ICED TEA - BOTTLEANDBRUSHSTUDIO.COM
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Add rhubarb to water and bring to a boil; reduce heat and simmer for 1 hour. You really can just let it simmer and not touch it! Strain with cheesecloth, add honey/sugar (to taste) and serve iced. We like to serve it with LOTS of ice to dilute it a bit, but if you like a stronger flavor, use less. It’s pretty foolproof as is.
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