There’s a giant in my garden. It’s a pretty giant, and a yummy one, but it’s rather taking over… so I’ve been trolling the internets, looking for ways to use her up and cut her down to size.
My new favorite: rhubarb iced tea.
I came across a few different recipes in my hunting and realized it came down more to method than recipe, so I went outside, hacked some rhubarb, and made it up as I went along. And friends? It’s goooood. Olive tried some and her little face just lit up. And just look at that lovely pink color…. sigh. The perfect summer drink. Especially if you have an overgrown rhubarb plant, like me.
- 12-15 stalks rhubarb, chopped into inch-ish sized pieces
- 8 cups water
- Sugar to taste (I ended up with about ½ cup)
- Throw rhubarb in a pot with water.
- Bring to a boil.
- Reduce heat and simmer for about an hour.
- Add sugar.