Rhubarb Iced Tea

Rhubarb Iced Tea is a light, tangy, blush-pink drink with a refreshing balance of fruitiness, black tea, and bright lemon. It’s lightly sweet, beautiful over ice, and perfect for hot afternoons, garden parties, or any time you want a homemade drink that feels extra special. This is the kind of recipe to make when you want something cooling, colorful, and easy to prepare ahead.

Ingredients & Substitutions

• Fresh rhubarb stalks: Rhubarb gives the tea its gorgeous pink color and tart, fruity flavor. Frozen rhubarb can work too, but fresh stalks usually give the prettiest color and cleanest taste.

• Water: Water forms the base of the tea and helps draw out the flavor and color from the rhubarb. Use filtered water for the best taste.

• Honey or sugar: Sweetener balances rhubarb’s natural tartness and softens the stronger tea notes. Honey adds a floral touch, while sugar keeps the flavor more neutral.

• Fresh lemon juice: Lemon brightens the drink and sharpens the fruit flavor. Lime juice can work in a pinch if needed.

• Black tea bags: Black tea adds body and gives the drink that classic iced tea finish. Green tea or white tea can be used for a lighter version.

• Fresh mint leaves: Mint adds a cool, refreshing aroma that pairs beautifully with the tart tea. Basil can be used for a more unusual herbal note.

• Ice cubes: Ice chills the tea and makes it especially refreshing to serve.

• Extra rhubarb chunks: Small cooked or lightly poached rhubarb pieces make a pretty garnish. Lemon slices also work well for serving.

Tips for Success

1. Use red rhubarb for better color: Redder stalks give the tea a more vibrant blush-pink shade, which makes it even more beautiful in the glass.

2. Do not squeeze the tea bags: Let the tea steep gently, then remove the bags without pressing them. This keeps the tea smooth and prevents bitterness.

3. Strain thoroughly: A fine mesh sieve gives the drink a cleaner, clearer finish without pulp.

4. Sweeten while warm: Honey or sugar dissolves more easily in warm liquid, giving you a smoother final drink.

5. Chill completely before serving: Fully chilled tea tastes brighter and more refreshing than tea poured warm over ice.

6. Taste and adjust: Rhubarb can vary in tartness, so add a little more sweetener or lemon juice if needed.

How to Make Rhubarb Iced Tea

This iced tea is simple to prepare and easy to make ahead for warm-weather entertaining.

1. Simmer the rhubarb: Add the chopped rhubarb and water to a large saucepan over medium-high heat. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the rhubarb is very soft and the liquid turns deep pink.

2. Steep the tea: Remove the saucepan from the heat and add the tea bags. Let them steep for 5 minutes, then remove them without squeezing.

3. Strain the liquid: Pour the mixture through a fine mesh sieve into a large bowl or pitcher. Press gently on the solids to extract the flavorful liquid, then discard the pulp.

4. Sweeten the tea: While the tea is still warm, stir in the honey or sugar until fully dissolved. Taste and adjust the sweetness if needed.

5. Add lemon juice: Stir in the lemon juice for brightness and balance.

6. Cool and chill: Let the tea cool to room temperature, then refrigerate for at least 1 hour, or until fully chilled.

7. Serve over ice: Fill tall glasses with ice and extra rhubarb chunks if using. Pour the chilled tea over the ice, garnish with fresh mint, and serve immediately.

How to Use Rhubarb Iced Tea

This tea is easy to serve in several ways depending on the occasion.

• Serve it in tall glasses with mint and lemon slices for a refreshing summer drink.

• Pour it into a clear pitcher for brunches, picnics, and garden parties.

• Add sparkling water for a lighter, bubbly version.

• Serve it alongside fruit desserts or [INTERNAL LINK: strawberry rhubarb oatmeal bars].

• Use it as a beautiful non-alcoholic drink option at spring and summer gatherings.

How to Store Rhubarb Iced Tea

Store Rhubarb Iced Tea in a covered pitcher or jar in the refrigerator for up to 3 days. Stir before serving if any settling occurs, and always serve it well chilled for the best flavor.

For longer storage, freeze the tea in ice cube trays instead of as a full batch. The cubes can be added to fresh tea later without diluting the flavor and also look beautiful in the glass.

FAQs

What is rhubarb iced tea?

Rhubarb Iced Tea is a chilled drink made by simmering rhubarb in water, then combining the strained liquid with tea, sweetener, and lemon juice. The result is a refreshing drink with a rosy color and a sweet-tart flavor.

Can I make this ahead of time?

Yes, this tea is perfect for making ahead. Once chilled, it keeps well in the refrigerator, which makes it great for parties or warm-weather gatherings.

How do I fix tea that tastes too bitter?

If the tea tastes bitter, the tea bags may have steeped too long or been squeezed. Add a little more honey or sugar, chill it well, and brighten it with a touch more lemon juice if needed.

Can I use green tea instead of black tea?

Yes, green tea works very well if you want a lighter, fresher flavor. White tea is also a good option for a softer and more delicate version.

Can I make this without sugar?

Yes, you can sweeten it with honey, maple syrup, or another preferred sweetener, or reduce the amount for a tarter drink. A little sweetness usually helps balance the sharpness of the rhubarb.

Can I serve this for parties?

Absolutely. Rhubarb Iced Tea looks beautiful in a clear pitcher with mint, lemon slices, and ice, which makes it ideal for brunches, picnics, and garden parties.

Rhubarb Iced Tea

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• Author: Tracy Marger
• Total Time: 1H

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Description

Rhubarb Iced Tea is a refreshing pink summer drink made with fresh rhubarb, black tea, lemon juice, and mint. It is lightly sweet, tangy, and perfect for serving over ice on warm days.

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Ingredients

Scale 1x2x3x

• 4 cups fresh rhubarb stalks, chopped
• 6 cups water
• 1/2 cup honey or sugar, adjust to taste
• 2 tbsp fresh lemon juice
• 2 black tea bags
• Fresh mint leaves, for garnish
• Ice cubes
• Extra rhubarb chunks, for serving

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Instructions

1. Add the chopped rhubarb and water to a large saucepan over medium-high heat.
2. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, until the rhubarb is completely soft and the liquid is deep pink.
3. Remove from the heat and add the tea bags. Steep for 5 minutes, then remove the tea bags without squeezing them.
4. Strain the mixture through a fine mesh sieve into a bowl or pitcher, pressing gently to extract the liquid. Discard the pulp.
5. While still warm, stir in the honey or sugar until fully dissolved.
6. Add the lemon juice and stir well.
7. Let the tea cool to room temperature, then refrigerate until completely chilled.
8. Fill glasses with ice and extra rhubarb chunks if desired. Pour the chilled tea over the ice.
9. Garnish with fresh mint leaves and serve immediately.

• Prep Time: 10MIN
• Cook Time: 20MIN