Rhubarb Mint Tea
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 the drinks a pretty addition to your table. —Laurie Bock, Lynden, Washington
Total TimePrep: 15 min. Cook: 45 min. + chilling
Makes12 servings (1 cup each)
- 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.
Nutrition Facts1 cup: 151 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 38g carbohydrate (35g sugars, 2g fiber), 1g protein.
Originally published as Reboot Rhubarb Mint Tea in Holiday & Celebrations Cookbook 2015