Rhubarb Lavender Iced Tea

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Last Updated on January 9, 2021 by Chef Mireille

Rhubarb Lavender Iced Tea

This fragrant iced tea is a refreshing drink for any time of year. This herbal tisane is delicious too!

Rhubarb Lavender Iced Tea

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Rhubarb isn’t just for pies and sweet condiments. This fragrant iced tea is perfect for both holiday parties and the summer season, when rhubarb is everywhere. In NYC, June-July is when rhubarb is available everywhere – from supermarkets to farmer’s markets. Make it for your refreshing summer garden party or when you can find it in winter, make this for your holiday party.

Seasonal rhubarb isn’t just for pies. Rhubarb bleeds a lot, similar to beets. Therefore, it lends a pretty colored hue to things it’s added to like this Rhubarb Lavender Iced Tea, which can serve as a holiday mocktail. Not everyone drinks alcoholic beverages plus I hope every car has a designated driver who can’t drink for the evening. Let’s not leave the designated driver with just water and soda to drink. This pretty mocktail is a great way to help them get into the holiday spirit, even if they aren’t partaking in the glug and spiked apple cider.

HOW TO MAKE RHUBARB LAVENDER ICED TEA

tea -edit

Great for summer barbecues and picnic!

rhubarb LR 2

Or pack it in a cooler and take a pitcher to the beach!

rhubarb LR 1

Perfect for parties in both summer and winter!

Rhubarb Lavender Iced Tea
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5 from 2 votes
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Rhubarb Lavender Iced Tea

This herbal iced tea is perfect for any season.
Total Time1 hr 5 mins
Course: beverages
Cuisine: Continental
Servings: 4 people
Calories: 117kcal

Equipment

  • Strainer/ Collander

Ingredients

  • 3 cups chopped rhubarb 1 lb.
  • 1 teaspoon culinary lavender
  • 5 mint leaves
  • 1/2 cup sugar

Instructions

  • Chop rhubarb into 1″ pieces. Place in a pot with 6 cups of water, lavender and mint. Stir to combine. Bring to a boil. Reduce to a simmer and cook for 1 hour. Strain.
  • Add sugar. Stir to combine. Chill in refrigerator.

Notes

For additional flavor, you can leave rhubarb to soak overnight after it has simmered and strain and chill it in the morning.

Nutrition

Calories: 117kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 264mg | Fiber: 2g | Sugar: 26g | Vitamin A: 146IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 1mg
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See also  Whole Wheat Pesto Knots

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Mayuri Patel

    5 stars
    I’d never would have thought of using rhubarb to make a tempting and flavorful drink. Love the beautiful colour.

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