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
Print Recipe
Pin Recipe 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.
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