Rhubarb Iced Tea - alive magazine
If you were lucky enough to harvest some rhubarb from your garden this spring and were able to freeze some in batches, then you’ll want to make this delicious…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Fine-mesh sieve
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Stove
- Pitcher
- Glass
- Refrigerator
Ingredients
- 8 stalks rhubarb, cut into 1 in (2.5 cm) pieces
- 8 cups (2 L) spring water
- 1/4 cup (60 mL) agave syrup
- 1/4 cup (60 mL) chopped fresh mint, plus whole mint leaves for garnish
- 2 anise pods
- Sliced fresh strawberries, for garnish
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