banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Rhubarb Iced Tea

Serves 8.

    Share

    Rhubarb Iced Tea

    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.

    Advertisement

    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.

    Advertisement

    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.

    Advertisement

    Like this recipe?

    This recipe is part of the Thirsty? collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.