By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
57 cal · 120 min
Strawberry-Rhubarb Iced Tea
Recipe GLPRfac96655ad7856
A refreshing British-inspired iced tea combining the tartness of stewed rhubarb with the sweetness of fresh strawberries. This chilled beverage blends a delicate English Breakfast tea with a homemade rhubarb syrup and fresh strawberry notes for a sophisticated, naturally fruity drink perfect for warm afternoons.
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Ingredients
3 cups Chopped rhubarb
1½ cups Water for syrup
3 tablespoons Granulated sugar
2 quarts Water for tea
5 bags English Breakfast tea bags
1 pint Fresh strawberries
Ice cubes
Directions
Prepare the rhubarb syrup by combining the chopped rhubarb, 1.5 cups of water, and sugar in a medium saucepan. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the rhubarb is very soft and breaks down completely.
Strain the rhubarb syrup through a fine-mesh sieve or cheesecloth into a clean bowl, pressing gently to extract all liquid. Discard the solids. Set the syrup aside to cool completely.
In a kettle or pot, bring 2 quarts of water to a rolling boil. Remove from heat and add the 5 tea bags.
Allow the tea to steep for 5 minutes, then remove and discard the tea bags. Let the brewed tea cool to room temperature for approximately 30 minutes.
Wash and hull the fresh strawberries, then slice them into thin pieces.
Once both the rhubarb syrup and brewed tea have cooled, pour the tea into a large serving pitcher. Stir in the cooled rhubarb syrup and mix well.
Add the sliced strawberries to the pitcher and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld and the tea to chill thoroughly.
To serve, fill glasses with ice cubes and pour the strawberry-rhubarb iced tea into each glass, distributing some strawberry slices among the servings. Adjust the amount of syrup to taste if desired.
Comments
The ingredient list is completely available at any Charlotte chain, with rhubarb and strawberries both seasonal in spring and early summer across the region, though strawberries are more reliably stocked year-round. The stated 120 minutes is honest—it requires steeping tea, then simmering rhubarb and strawberries into a syrup, then chilling—but the hands-on time is only about fifteen minutes, so it's a good make-ahead for a busy week. Cost per serving lands around sixty cents for the syrup concentrate plus ice and tea, making it genuinely cheap. The major constraint is seasonality; outside March to July, rhubarb becomes scarce or absent at standard stores, forcing a winter reader to skip it or pay premium prices at specialty grocers.
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