Rhubarb iced tea recipe
If you are a tea lover, why not try our rhubarb iced tea for a refreshing alternative? Quench your thirst this summer with this unusual tangy-sweet rhubarb ice tea that's sure to hit the spot.
See method- Serves 4
- 10 mins to prepare and 45 mins to cook
- 112 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 400g (13oz) rhubarb, chopped
- 8 tbsp caster sugar
- 1 pinch bicarbonate of soda
- 1 lemon, 1/2 finely zested and juiced, 1/2 cut into wedges, to serve
- 6 English breakfast tea bags
Each serving contains
- Energy
- 480kJ 112.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.4g
- Sugars
- 28g
of the Reference intake
Carbohydrate 28.8gProtein 1.0gFibre 1.8g
Method
- Put the rhubarb, lemon juice and zest in a large saucepan, add 1 1/2l (2 1/2pt) water, bring to the boil and simmer for 45 minutes.
- When the rhubarb has poached, turn off the heat, add the tea bags and sugar and stir. Leave to infuse for 5 minutes, then strain everything through a sieve into a large jug. Add the bicarbonate of soda and stir well. Taste to check for sweetness, then chill and enjoy with ice.
- See more Drinks recipe
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
