Rating: 2.5 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!

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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
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Ingredients

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

Directions

Instructions Checklist
  • 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

104 calories; protein 0.2g; carbohydrates 26.7g; sodium 3.3mg. Full Nutrition
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