Memorial Day, the unofficial start to Summer, is less than a week away. We are also midway through rhubarb season. To kick off Summer over the upcoming holiday weekend, I’m sharing a produce-laden iced tea recipe today, featuring rhubarb.
This thirst-quenching drink combines a vegetable (being the stem of a plant technically makes rhubarb a vegetable in the botanical sense) with a fruit and an herb. The intensely sour and earthy flavor of the rhubarb is tempered by the vibrant, sweet-tart flavor of the raspberries. Mint adds fresh, sweet, and aromatic notes to the mixture.
The combination of rhubarb and raspberries gives this iced tea a vibrant red color, making it fit right in with the color scheme typical of Memorial Day celebrations. Being visually appealing, flavorful, and thirst-quenching, this drink is the perfect refresher all season long!
Rhubarb & Raspberry Mint Tea
Rhubarb & Raspberry Mint Tea (adapted from tasteofhome.com) Total Time Required: 1 hour + chilling time, Prep Time: 15 minutes, Cook Time: 45 minutes, Makes: 12 servings
Ingredients:
- 8 ounces (4 cups) chopped fresh or frozen rhubarb
- 4 ounces (2 cups) fresh or frozen raspberries
- 1-1/2 ounces fresh mint leaves
- 3 quarts water
- 4 black tea bags
- 2 cups sugar
- 12 mint sprigs
- additional mint sprigs and raspberries for serving
Directions:
In a 6-quart stockpot, combine the rhubarb, raspberries, mint, and water. Bring the rhubarb mixture to a boil. Reduce the heat and simmer, uncovered, for 30 minutes.
Combine the rhubarb, raspberries, and mint with the water.
Remove the mixture from the heat. Add the tea bags and steep, covered, for 3 – 5 minutes according to taste.
Add the tea bags to the mixture.
Using a fine mesh strainer, strain the tea, discarding the tea bags and the pulp.
Strain the pulp out of the tea.
Stir in the sugar until it has dissolved and cool the tea slightly.
Stir the sugar into the tea.
Transfer the tea to a pitcher and refrigerate until cooled completely. Serve over ice with mint sprigs and additional raspberries.
Serve the tea over ice with additional mint and raspberries.
It’s a flavorful & refreshing beverage for the Summer season! ~Linda
Rhubarb & Raspberry Mint Tea (adapted from tasteofhome.com) Total Time Required: 1 hour + chilling time, Prep Time: 15 minutes, Cook Time: 45 minutes, Makes: 12 servings
Ingredients:
- 8 ounces (4 cups) chopped fresh or frozen rhubarb
- 4 ounces (2 cups) fresh or frozen raspberries
- 1-1/2 ounces fresh mint leaves
- 3 quarts water
- 4 black tea bags
- 2 cups sugar
- 12 mint sprigs
- additional mint sprigs and raspberries for serving
Directions:
In a 6-quart stockpot, combine the rhubarb, raspberries, mint, and water. Bring the rhubarb mixture to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Remove the mixture from the heat. Add the tea bags and steep, covered, for 3 – 5 minutes according to taste. Using a fine mesh strainer, strain the tea, discarding the tea bags and the pulp. Stir in the sugar until it has dissolved and cool the tea slightly. Transfer the tea to a pitcher and refrigerate until cooled completely. Serve over ice with mint sprigs and additional raspberries.