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Strawberry-Rhubarb Iced Tea

Serves 6

120 min

Strawberry-Rhubarb Iced Tea

Recipe GLPRfac96655ad7856

0.0(0)
Beverage
120 min
Servings: 6
Stovetop
SNAP eligible

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

  1. 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.

  2. 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.

  3. 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.

  4. In a kettle or pot, bring 2 quarts of water to a rolling boil. Remove from heat and add the 5 tea bags.

  5. 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.

  6. Wash and hull the fresh strawberries, then slice them into thin pieces.

  7. 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.

  8. 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.

  9. 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.