Every Spring, my garden explodes with rhubarb, and it gets bigger every year. I’ve made the pies, the rhubarb crisp and have given a lot of the stalks away, and I still always seem to end up with a freezer full of chopped rhubarb. It’s time to be more creative.
I came up with a rhubarb tea drink, that can be drank hot or iced, and with a couple quick changes, even makes a great mojito, for those lazy Saturday afternoons in the back yard.
Rhubarb iced tea (or mojito)
(Makes about 4 short or 2 tall iced tea bevvies.)
Cut enough rhubarb stalks to make 2 c. chopped rhubarb. Clean and chop, and place the fruit in a pot with:
- 1/4 c. sugar
- 2 c. water
- The zest and juice of half a lemon or orange
- 1 tsp. cinnamon
- 1 tsp. nutmeg (optional)
Allow this mixture to come to a boil and then simmer it for 15 minutes. Strain it and put the lovely pink juice in the fridge to cool down. (Or if you want it as hot tea, add some mint leaves and drink now! A bit of extra hot water can be added if it’s too sweet.)
Grab your fun summery glasses, and add to each and muddle together:
- A few mint leaves
- Lime zest and juice
- A sprinkle of cinnamon and/or nutmeg
Fill the glasses halfway with the rhubarb juice. For the non-alcoholic version, fill the rest with ginger ale or sparkling water (mmm bubbles!), add ice and a sprig of mint for garnish and serve (pictured below). For the cocktail version, add an oz. of white rum, fill the rest of the glass with club soda, add ice and a sprig of mint and enjoy!