Recipe by Stephanie Hock
"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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fresh rhubarb, chopped
white sugar, or to taste
black tea bags
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!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cool Rhubarb Iced Tea
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: < 1
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