Cool Rhubarb Iced Tea

2

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

12 h 15 m servings 104 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.

Reviews

2

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 onl...

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 ...