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Cool Rhubarb Iced Tea

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!
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 12 hours 15 minutes
Course Snack
Cuisine british
Servings 24 people
Calories 2493.2 kcal

Equipment

  • 1 Large Pot For simmering rhubarb
  • 1 Stirring Spoon or Ladle To prevent scorching during simmering
  • 1 Ice Cube Trays For freezing the rhubarb paste
  • 1 Pitcher For brewing and chilling the tea
  • 1 Measuring Cups/Spoons For accurate ingredient measurements

Ingredients
  

Main

  • 10 stalks fresh rhubarb chopped
  • 2 cups white sugar or to taste
  • 1 quart water
  • 1 quart water
  • 8 black tea bags
  • 1 tablespoon honey
  • 1 cup white sugar

Instructions
 

  • 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.
  • 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.

Notes

The extended simmering time for the rhubarb is crucial for developing flavor and achieving a thick paste; maintain a very low heat and stir frequently to prevent scorching, which can impart a bitter taste. For optimal flavor extraction and desired thickness, don't rush this process. Taste the rhubarb paste before freezing and adjust sweetness if desired, as rhubarb's tartness can vary. When making the tea, ensure the water is fully boiling to properly steep the tea bags, then allow adequate time for cooling and chilling for a refreshing drink. Consider adding a slice of fresh lemon or a sprig of mint when serving to enhance the overall aroma and presentation.