Cool Rhubarb Iced Tea Recipes

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.

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.

Steps:

• 1. In a large heavy saucepan, add the rhubarb and water.
• 2. Bring to a boil, then reduce the heat, and simmer for 1 hour.
• 3. Strain the rhubarb, then add to a heat-proof pitcher.
• 4. Add the sugar; stir well, and allow to cool before placing in the refrigerator.
• 5. Chill in the refrigerator until ready to serve.
• 6. When ready to serve; pour the chilled tea in glasses filled with ice.
• 7. *Note: If making this tea using frozen rhubarb, simmer (covered) for about 1 hour and 30 minutes; stirring occasionally.

Steps:

• Put tea bags in a 2 quart pitcher. Add hot water. Let sit at least 15 minutes. Add cold water and remove tea bags. refrigerate and serve over ice.

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.

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.