rhubarb Iced tea
Mill City Cooks

Rhubarb Iced Tea

By: Market Chef Nettie Colón


  • 8 stalks of rhubarb, washed and cut into 3-inch pieces
  • 8 cups of cold water
  • 1/3 cup of sugar or honey


In a large pot, combine the rhubarb and 8 cups of cold water and bring to a boil.

Once it has come to a boil, turn down the heat to medium-low (a soft simmer), cover pot with a lid and continue to simmer for an hour. There’s no need to mix, just make sure to submerge the rhubarb if it is above the water level.

Strain the liquid and add sugar to taste while still hot in order to dissolve the sugar. If the tea cools too much the sugar will just sit at the bottom undissolved. If you would like it sweeter add more sugar up to 1/3 cup. This should be plenty sweet.

Chill the tea to room temperature and then refrigerate. To serve just fill a glass with ice, pour the tea and garnish with lime, mint or both if desired. You can also add mix with club soda for a bubbly refreshing drink.