If you were lucky enough to harvest some rhubarb from your garden this spring and were able to freeze some in batches, then you’ll want to make this delicious tea to quench your summer thirst. If you don’t have this springtime treasure in your freezer, you can pick up frozen rhubarb at grocery stores everywhere; it’s absolutely and perfectly delicious for a summer afternoon.
Healthy hit
It’s not just rhubarb that has a myriad of health benefits; mint is also laced with goodness. Known primarily for its help in reducing symptoms of irritable bowel syndrome and other digestive problems, mint also offers other perks, including as a natural aid for relieving headache pain.
Tip
Once your rhubarb plants are mature, harvest the stalks, but keep in mind that the leaves contain poisonous substances, including oxalic acid. The leaves can be of benefit to your garden as a pesticide, though. Chop up and boil in a couple of litres of water. Cool, strain liquid into a spray bottle, and add some liquid dish soap. Use on plants showing aphids, mites, or fungus.
Rhubarb Iced Tea
Ingredients
- 8 stalks rhubarb, cut into 1 in (2.5 cm) pieces
- 8 cups (2 L) spring water
- 1/4 cup (60 mL) agave syrup
- 1/4 cup (60 mL) chopped fresh mint, plus whole mint leaves for garnish
- 2 anise pods
- Sliced fresh strawberries, for garnish
Nutrition
Per serving:
- calories46
- protein1g
- fat0g
- saturated fat0g
- trans fat0g
- carbohydrates11g
- sugars9g
- fibre1g
- sodium5mg
Directions
01
In large saucepan, combine ingredients. Bring to a gentle boil. Cover, with lid ajar, and simmer for about 1 hour.
02
Remove from heat and set aside to cool. Then strain liquid through fine-meshed sieve into jug and refrigerate.
03
To serve, pour into glass over ice cubes and serve with a fresh mint leaf on top. Add a sliced strawberry, if in season.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
