Rhubarb Tea
~Rhubarb~
The only way I heard of how to prepare it was in jams, sweet pies and pastries. Me, not wanting to fix pies or sweet things, unknowing gave away 2 years worth of harvest to family and friends. Now, with a little bit of experimenting I have found a way for ME to use my Rhubarb without breaking the bank or my waist!
So introducing my own recipe for Rhubarb Tea.
We start off by making a syrup:
4 Cups Rhubarb
2 Cups Sugar
4 Cups chopped Rhubarb - I use scissors and cut it up into a colander and measure it out from there. Cut it into 1/2 inch or less pieces.
Next, in a saucepan, combine the 4 cups of Rhubarb and 2 cups of Sugar over a med/high heat.
Stir occasionally. The juices from the Rhubarb will slowly seep out and the sugar will dissolve. About 5 minutes.
Continue to stir occasionally until it starts to boil.
Turn the heat down to medium and allow to simmer until the Rhubarb is soft and when pressed with a spoon falls apart. About 5 minutes.
Set the pot aside and allow to cool until it's warm but not cold.
Once somewhat cooled; bring out the blender and blend until smooth. **
It may look kinda unappetizing, but boy is it good! Feel free to add a little bit of Red food coloring to make it look more like pink Rhubarb =)
Next step is to make your iced tea. Instead of sweetening it with regular sugar, add the Rhubarb syrup until you have a good balance of tea and sweetness. To me, it tastes like tea/lemonade. This makes ~3 cups syrup, or less if you decide to strain out the Rhubarb instead of blending it in.
Enjoy!
Thanks for reading,
~E
**If you don't want to blend the Rhubarb chunks and have more of a smooth liquid syrup, use a strainer or cheese cloth to strain out the Rhubarb.
The only way I heard of how to prepare it was in jams, sweet pies and pastries. Me, not wanting to fix pies or sweet things, unknowing gave away 2 years worth of harvest to family and friends. Now, with a little bit of experimenting I have found a way for ME to use my Rhubarb without breaking the bank or my waist!
So introducing my own recipe for Rhubarb Tea.
We start off by making a syrup:
4 Cups Rhubarb
2 Cups Sugar
4 Cups chopped Rhubarb - I use scissors and cut it up into a colander and measure it out from there. Cut it into 1/2 inch or less pieces.
Next, in a saucepan, combine the 4 cups of Rhubarb and 2 cups of Sugar over a med/high heat.
Stir occasionally. The juices from the Rhubarb will slowly seep out and the sugar will dissolve. About 5 minutes.
Continue to stir occasionally until it starts to boil.
Turn the heat down to medium and allow to simmer until the Rhubarb is soft and when pressed with a spoon falls apart. About 5 minutes.
Set the pot aside and allow to cool until it's warm but not cold.
Once somewhat cooled; bring out the blender and blend until smooth. **
It may look kinda unappetizing, but boy is it good! Feel free to add a little bit of Red food coloring to make it look more like pink Rhubarb =)
Next step is to make your iced tea. Instead of sweetening it with regular sugar, add the Rhubarb syrup until you have a good balance of tea and sweetness. To me, it tastes like tea/lemonade. This makes ~3 cups syrup, or less if you decide to strain out the Rhubarb instead of blending it in.
Enjoy!
Thanks for reading,
~E
**If you don't want to blend the Rhubarb chunks and have more of a smooth liquid syrup, use a strainer or cheese cloth to strain out the Rhubarb.
Comments
Post a Comment