Rhubarb “iced tea”
With our recent record-breaking heat, I was thinking of ways to feel refreshed. This is a lovely pink drink that is a summertime favorite of mine. The recipe is from The Joy of Rhubarb by Theresa Millang with my comments below.
Rhubarb Iced Tea – makes 6 servings
8 stalks rhubarb, cut into 3-inch long pieces
8 cups water
1/3 cup sugar, or to tasteBring rhubarb and water to a boil in a large pan. Reduce heat; simmer 1 hour. Strain out pulp. Stir in sugar until dissolved. Serve over ice or refrigerated.
Variation: add a cinnamon stick when cooking, and stir in fresh lemon juice when serving.*
* Adding a dash of lemon juice is very good! I have not tried the cinnamon.