Makes 1 large pitcher
This is a refreshing a light, iced tea perfectly balanced and thirst quenching on a hot summer day.
4-6 rhubarb stalks, medium length, chopped
Â½ cup turbinado sugar or honey
1 tablespoon lime zest
1 cup water2 bags of green tea
2 tablespoons fresh mint
Juice of 1 lime
In a medium saucepan, combine the rhubarb, sugar, water and zest and bring to a boil.Â Reduce heat and simmer for about 8 minutes. Â Take of heat and insert tea bags and let cool completely.Â Discard the bags of tea.Â Blend the mixture in a blender with the lime juice and fresh mint, on high until totally smooth and liquefied.Â Strain and refrigerate rhubarb syrup.Â Place the syrup in a large pitcher of ice and fill with water, stir and garnish with a fresh mint leaf and candied rhubarb swizzle stick.