Rhubarb tea

Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time (optional): 1 hour
Total Time: 30–90 minutes
Servings: 6–8 cups (about 1.5–2 quarts)
Difficulty: Easy
Type: Herbal Infusion / Tea
Served: Hot or Iced
Flavor Profile: Tart, floral, lightly sweet, with optional hints of spice or citrus

Ingredients

Basic Rhubarb Tea:

• 4 cups rhubarb stalks, chopped (about 1 lb)

• 8 cups water

• 1/2 to 3/4 cup sugar or honey (adjust to taste)

• Juice of 1 lemon (about 2 tbsp) – optional but recommended for brightness

Optional Add-ins:

• 1 inch fresh ginger, sliced (for a warming touch)

• 1 cinnamon stick (for spice)

• 1 handful fresh mint leaves (for herbal freshness)

• Lemon or orange zest (for citrusy aroma)

• 1 green or herbal tea bag (if you want a tea base)

Instructions

1. Simmer the Rhubarb

• Add chopped rhubarb and water to a large pot.

• Bring to a boil, then reduce to a simmer.

• Simmer uncovered for 15–20 minutes, or until the rhubarb is soft and falling apart.

2. Add Flavorings

• If using, add ginger, cinnamon, or zest during simmering.

• Turn off heat and add lemon juice and sweetener of choice. Stir to dissolve sugar or honey.

• Let steep for an additional 5 minutes.

3. Strain the Tea

• Strain the liquid through a fine mesh strainer or cheesecloth into a pitcher.

• Press the rhubarb gently to extract maximum flavor, but avoid forcing too much pulp through (can make it cloudy).

• Discard solids or save them for smoothies or compote.

4. Chill or Serve

• Serve hot as an herbal tea.

• Or chill in the refrigerator for 1 hour and serve over ice with lemon slices and mint for a refreshing iced tea.

Sweetness Tips

• Rhubarb is naturally tart; you may need more sugar or honey than typical fruit teas.

• Start with 1/2 cup sweetener and add more to taste.

• For a lower-sugar version, use stevia, monk fruit, or agave syrup.

Flavor Variations

• Strawberry Rhubarb Tea: Add 1 cup fresh or frozen strawberries with rhubarb during simmering.

• Spiced Rhubarb Tea: Use cardamom pods, cloves, or star anise.

• Citrus Rhubarb Tea: Use lemon or orange juice plus zest for a tangy, aromatic infusion.

• Hibiscus-Rhubarb Tea: Add dried hibiscus petals for floral tartness and a deeper red color.

Serving Suggestions

• Garnish iced tea with fresh mint, lemon wheels, or edible flowers.

• Make a tea spritzer: Mix 1 part rhubarb tea with 1 part sparkling water.

• Use as a mixer in cocktails or mocktails (pairs beautifully with gin, vodka, or elderflower syrup).

• Freeze into tea ice cubes or popsicles.

Storage

• Store rhubarb tea in a sealed glass pitcher or bottle in the fridge.

• Keeps for up to 5 days.

• Can be frozen in ice cube trays for future use.

Nutrition Info (per 1-cup serving)

(Approximate, based on recipe using 1/2 cup sugar)

• Calories: 50

• Sugar: 10–12g

• Fat: 0g

• Carbohydrates: 12g

• Fiber: 0g

• Vitamin C: 5–10% DV (if lemon juice is used)

• Caffeine: 0 mg (unless you add tea bags)