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Rhubarb iced tea recipe
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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
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
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Energy
480kj
112kcal
6%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
28g
32%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 28.8g
Protein 1g
Fibre 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.
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.
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