A bumper crop of rhubarb and mint from my garden inspired me to create this thirst-quenching pick-me-up. Raspberries deepen the tea's vibrant red color, making these drinks a pretty addition to your table. —Laurie Bock, Lynden, Washington
Featured In: 21 Favorite Iced Tea Recipes
- 4 cups chopped fresh or frozen rhubarb
- 2 cups fresh or frozen raspberries
- 2 packages (3/4 ounce each) fresh mint leaves
- 3 quarts water
- 4 black tea bags
- 2 cups sugar
- 12 mint sprigs
- In a 6-qt. stockpot, combine rhubarb, raspberries, mint and water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Using a fine mesh strainer, strain tea, discarding tea bags and pulp. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; refrigerate until cooled completely. Serve over ice with mint sprigs. Yield: 12 servings (1 cup each).
Originally published as Rhubarb Mint Tea in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p183
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