Refreshing Rhubarb Herbal Iced Tea Recipe
A Tart & Refreshing Herbal Sip: Rhubarb Tea
Rhubarb isn’t just for pies—it’s a seasonal superstar in the herbal world too! This tart and tangy stalk brews up into a delightfully refreshing tea that’s perfect for sipping on warm days or anytime you want a light, feel-good beverage.
Beyond its bold flavor, rhubarb is packed with wellness benefits. It’s rich in Vitamin K for bone health, antioxidants to help reduce inflammation, and fiber to keep digestion on track. You’ll also get a boost of Vitamin C, a touch of calcium and potassium, and even some iron—all wrapped up in a low-calorie, no-fat plant powerhouse.
As the days grow warmer and rhubarb begins to flourish in gardens and farmers markets, it's the perfect time to turn this tart, vibrant stalk into something soothing and delicious. While rhubarb often shines in pies and jams, today we're steeping it into a refreshing tea that’s as unique as it is flavorful. This rhubarb tea recipe brings a lovely balance of tartness and sweetness, making it a delightful way to enjoy the season’s harvest. Brew a cup, sip slowly, and let spring unfold in every sip.
Recipie:
4 cups chopped fresh rhubarb (about 1 lb)
5 cups water, divided (4 cups for cooking rhubarb, 1 cup for steeping tea)
2–3 herbal or green tea bags (chamomile, hibiscus, or mint recommended)
½–¾ cup sugar, honey, or maple syrup (adjust to taste)
1 tablespoon lemon juice (optional, enhances tartness)
½ teaspoon vanilla extract (optional, adds depth)
Ice cubes
Fresh mint leaves or lemon slices (for garnish)
Preparation:
Step 1: Prepare the Rhubarb Base
Start by thoroughly rinsing your rhubarb stalks. Trim off any leaves (they are toxic and must not be used). Chop the stalks into ½-inch pieces until you have about 4 cups.
In a medium saucepan, combine the chopped rhubarb with 4 cups of water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 15–20 minutes, or until the rhubarb becomes very soft and starts breaking down.
Step 2: Strain the Rhubarb Liquid
Once the rhubarb has softened, remove the pot from heat. Using a fine-mesh sieve or cheesecloth over a bowl or pitcher, strain the rhubarb mixture to separate the liquid from the pulp. Press gently with a spoon to extract as much liquid as possible. Discard or compost the pulp (or save it for baking).
You should end up with approximately 3 to 4 cups of vibrant pink rhubarb juice.
Step 3: Steep the Tea
In a separate container, heat the remaining 1 cup of water until just below boiling. Add your tea bags (2 for a milder flavor, 3 for a stronger infusion, we love using either our Lemon Berry Tea or Hibiscus Mint tea) and steep for 5–7 minutes, depending on your desired strength.
Choose your tea based on the flavor profile you want: hibiscus enhances tartness and color, mint offers a refreshing twist, and green tea gives it a delicate earthy note.
Remove the tea bags and discard them.
Step 4: Combine and Sweeten
In a large pitcher, combine the strained rhubarb liquid and the steeped tea. Stir in the sweetener of your choice (start with ½ cup and adjust to taste). Add lemon juice and vanilla extract if desired. Stir thoroughly until the sweetener dissolves completely.
Taste the mixture—if it’s too tart, add more sweetener; if too sweet, dilute with a little cold water or extra tea.
Step 5: Chill and Serve
Refrigerate the tea for at least 2–3 hours, or until fully chilled. To serve, fill glasses with ice cubes and pour the rhubarb tea over the top. Garnish with fresh mint leaves or lemon slices for an elegant touch.
Variations
Sparkling Rhubarb Tea
Replace some of the chilled tea with sparkling water just before serving to add effervescence and make it feel like a festive spritzer.
Rhubarb Lemonade Hybrid
Mix equal parts rhubarb tea and freshly squeezed lemonade for a tart, citrusy refresher with layered flavor.
Berry-Rhubarb Infusion
Add a handful of fresh or frozen strawberries or raspberries to the rhubarb during the simmering step to boost sweetness and color.
Rhubarb Mint Cooler
Steep the rhubarb with a bunch of fresh mint leaves or use peppermint tea bags for a crisp, cooling twist.
Low-Sugar or Keto-Friendly Option
Use a sugar substitute like erythritol, monk fruit, or stevia to keep the tea sugar-free and suitable for low-carb diets.
