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Cool Rhubarb Iced Tea

Cool Rhubarb Iced Tea

  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    12 h 15 m
Stephanie Hock

Stephanie Hock

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Kelsey
21

Kelsey

8/11/2007

I started this recipe without reading the reviews...However I changed it a bit and it turned out wonderful!!! I mostly followed the recipe but only cooked it for 45 min (1/2 batch) and added only 3/4 cup sugar. Then I strained the rhubarb pulp out. This left me with a beautiful pink colored liquid. The cubes were delicious in tea and great in lemonade as well!!! Thanks Stephanie great idea!!!

CNADAHL
20

CNADAHL

6/30/2004

Tried it as described. Doesn't taste good to me. 4 hours is too long to cook. Turns brown and tastes like molasses. Doesn't freeze solid. Use a spoon to get it out of ice cube tray. Stays on the bottom of the glass and melts then there is all the rhubarb pulp. Better off putting the cooked rhubarb in a jar and freeze or refrigerate and use as a spread on toast or english muffin.

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