Rhubarb Iced Tea

This tangy-sweet beverage is not actually made with tea, so I don’t
know why it’s called iced tea. But it’s very good, and quite refreshing!!

Rhubarb Iced Tea

8 cups diced rhubarb (See *Note)
8 cups water
1-1/4 cups sugar

In a large heavy saucepan, add the rhubarb and water.

Bring to a boil, then reduce the heat, and simmer for 1 hour.

Strain the rhubarb, then add to a heat-proof pitcher.

Add the sugar; stir well, and allow to cool before placing in the refrigerator.

Chill in the refrigerator until ready to serve.

When ready to serve; pour the chilled tea in glasses filled with ice.

Yields: 2 quarts

*Note: If making this tea using frozen rhubarb, simmer (covered) for about 1 hour and 30 minutes; stirring occasionally.

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Sounds fantastic! I have some rhubarb in the freezer from last summer that should probably be used - this sounds like an ideal recipe. Hopefully sweetening with Splenda will be equally as tasty as sugar.

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