Rhubarb Iced Tea

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	50 mins
Total Time	1 hr 5 mins
Course	Drinks
Cuisine	European
Servings (Default: 2)

Ingredients

500 g rhubarb
1 liter water
100 g suar

Instructions

Wash the rhubarb and cut into pieces approx. 1 cm wide. Bring the rhubarb and water to the boil in a saucepan with a lid and simmer for 45 minutes. Then drain through a fine sieve and squeeze out the rhubarb mixture with a wooden spoon.
Bring the rhubarb stock to the boil again with the sugar in a saucepan, then fill into clean glasses / bottles and immediately close tightly.
If you want to be on the safe side, you can boil down the jars with water after closing them in a saucepan or in the oven. So far, it has always worked without it for me and the glasses were tight just from the hot filling.
After cooling, you can store it in a dark and cool place for up to a year. So you have a great concentrate with which you can enjoy refreshing rhubarb iced tea all summer.
To serve the iced tea, you can dilute it up to a ratio of 1/1, depending on your taste, and serve it with lemon, ice cubes and, if you want, mint too.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.