I was out planting flowers all morning and trying to get as much housework done before our special guests arrived this afternoon. I know well enough that when baby chicks come around, there’s not much sense in planning to do anything but canoodle. I did stop this morning to prep a refreshment and the third installment of the rhubarb recipe series: Rhubarb Iced Tea.
I caught this recipe in April on Not Without Salt and bookmarked it for our rhubarb season. I was anticipating something more in the lemonade realm, however like most rhubarb dishes it has its own unique flavor and charm. The recipe takes only a bit more work than homebrewed iced tea and about the same time to chill. Most of all, its tangy, vegetal, and reminds me of spring.
Rhubarb Iced Tea
By Amy Sippl adapted from Not Without Salt and Marthastewart.com
8 C. rhubarb chopped into 1-2 inch chunks
8 C. water
sugar/honey to taste
fresh mint for garnish
1. Bring rhubarb and water to a boil. Reduce heat and simmer for 1 hour. Strain liquid and allow to cool. Add sweetener 1-2 Tbsp at a time to taste. Serve chilled with garnish.