Tangy rhubarb syrup meets antioxidant-rich green tea in this refreshing drink that hydrates and invigorates. Its delicate pink hue is as beautiful as it is nourishing.
Fizzy twist!
Chilling your glasses beforehand, and experimenting with adding a splash of sparkling water just before serving, gives a delightfully fizzy twist to this fresh beverage!
This recipe was originally published in the May 2025 issue of alive magazine.
Rhubarb Iced Green Tea
Ingredients
- 2 1/2 cups (625 mL) fresh rhubarb, washed and chopped into small pieces
- 4 cups (1 L) water
- 3 green tea bags
- 3 Tbsp (45 mL) raw honey
- Juice of half a lemon
- Ice cubes, for serving
- Fresh mint leaves, for garnish
Directions
01
In medium saucepan, combine chopped rhubarb and water. Place pan on stove and turn heat to high. Once water starts boiling, reduce heat to low and let simmer gently for roughly 12 to 15 minutes. The rhubarb will soften and break apart.
02
Set fine-mesh sieve over heatproof bowl. Carefully pour cooked rhubarb and liquid through sieve. Use back of a spoon to press rhubarb solids through sieve to extract as much liquid as possible. Discard solids or save for another use (such as mixing into yogurt, oatmeal, or even smoothies).
03
While strained liquid is still hot, place green tea bags into bowl. Let them steep for 3 to 5 minutes, depending on how strong you like your tea. After steeping, remove tea bags and discard. Stir in raw honey while tea is still warm, so it dissolves easily. Taste tea and add more honey if you like it sweeter. Allow tea to cool to room temperature. Once cooled, transfer to pitcher and place in fridge for at least 2 hours, or until completely chilled.
04
To serve, fill glasses with ice cubes. Pour chilled tea over ice and garnish with fresh mint leaves. Add a splash of lemon juice for extra tanginess, if desired.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
