Cool Rhubarb Iced Tea

Rating: 2.33 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

This recipe actually started out as ice cubes for my son to chew on while teething, but I threw a few in my ice tea and it was great!

By Stephanie Hock

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Recipe Summary

prep:
15 mins
cook:
4 hrs
additional:
8 hrs
total:
12 hrs 15 mins
Servings:
24
Yield:
24 servings
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Place rhubarb into a large pot with the sugar and 1 quart of water. Bring to a boil, then simmer over low heat for about 4 hours, stirring occasionally to prevent burning, until rhubarb becomes a thick paste. Cool, then spoon into ice cube trays and freeze overnight.

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  • Bring 1 quart of water to a boil. Pour into a pitcher over the tea bags. Stir in honey and sugar. Cool, then refrigerate until chilled. Serve cold ice tea with rhubarb ice cubes.

Nutrition Facts

Per Serving:
104 calories; protein 0.2g; carbohydrates 26.7g; sodium 3.3mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful critical review

Kelsey
Rating: 3 stars
08/12/2007
I started this recipe without reading the reviews...However I changed it a bit and it turned out wonderful!!! I mostly followed the recipe but only cooked it for 45 min (1/2 batch) and added only 3/4 cup sugar. Then I strained the rhubarb pulp out. This left me with a beautiful pink colored liquid. The cubes were delicious in tea and great in lemonade as well!!! Thanks Stephanie great idea!!! Read More
Helpful
(21)
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Kelsey
Rating: 3 stars
08/11/2007
I started this recipe without reading the reviews...However I changed it a bit and it turned out wonderful!!! I mostly followed the recipe but only cooked it for 45 min (1/2 batch) and added only 3/4 cup sugar. Then I strained the rhubarb pulp out. This left me with a beautiful pink colored liquid. The cubes were delicious in tea and great in lemonade as well!!! Thanks Stephanie great idea!!! Read More
Helpful
(21)
CNADAHL
Rating: 1 stars
06/30/2004
Tried it as described. Doesn't taste good to me. 4 hours is too long to cook. Turns brown and tastes like molasses. Doesn't freeze solid. Use a spoon to get it out of ice cube tray. Stays on the bottom of the glass and melts then there is all the rhubarb pulp. Better off putting the cooked rhubarb in a jar and freeze or refrigerate and use as a spread on toast or english muffin. Read More
Helpful
(20)
Diana Mc
Allstar
Rating: 3 stars
05/25/2016
I thought was a decent iced tea. I didn't use as much sugar for the tea part since I am not a big sweetened tea drinker. I also didn't make the rhubarb ice cubes since I threw away my trays when I got my new fridge. I pored a little bit of rhubarb syrup into the glass and mixed it. Read More
Helpful
(1)
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