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Rhubarb Iced Tea

Sippable all summer long, this rhubarb iced tea is garnished with honey and mint.

Rhubarb Iced Tea Photo
Yield: Makes 3 cups


  • 3 cups chopped rhubarb
  • 3 cups water
  • 2 Tbs. honey
  • 1 cinnamon stick
  • 1 to 3 tablespoons lemon juice (fresh or bottled)
  • Mint or lavender sprigs - optional


  1. Place rhubarb, water, honey and the cinnamon stick in a large pot.
  2. Bring to boil. Let simmer for 15 minutes.
  3. Remove the cinnamon stick. Remove pot from heat and let steep for 1 hour.
  4. Pour through a fine strainer into a pitcher without squeezing. It will become cloudy.
  5. Refrigerate for 2 hours before tasting. Add the lemon juice to taste. Add the sprigs, if you like.

photos by Kacy Meinecke


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