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Grandma's Iced Rhubarb Tea

Grandma's rhubarb tea is a classic homemade iced tea made with simmered rhubarb for a pink-tinted color and a tangy finish. Steep black or green tea, sweeten while hot, then chill until icy-cold for a refreshing summer drink.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling and chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb tea base
  • 6 cups fresh rhubarb Chopped into small pieces so it softens evenly.
  • 8 cups water Use for simmering the rhubarb and extracting color.
  • 1 cup sugar Sweeten the tea while the liquid is hot.
  • 4 tea bags Black or green tea; steep 5 minutes after cooking rhubarb.
  • 2 lemons lemon juice Juice to brighten the flavor once sugar dissolves.
  • 1 fresh mint leaves Add for serving and garnish; keep fresh for best aroma.
  • 1 ice For serving over ice cubes.
  • 1 lemon slices for garnish Use for garnish in the pitcher or glasses.

Equipment

  • 1 large pot

Method
 

Simmer the rhubarb
  1. Combine the chopped fresh rhubarb and water in a large pot and bring to a boil over high heat. When bubbles are steady across the surface, reduce to keep it at a gentle simmer.
  2. Reduce heat and simmer for 15 minutes, stirring occasionally, until the rhubarb is very soft. You should see the pieces break down and tint the liquid pink.
Steep and strain
  1. Remove the pot from heat, add the tea bags, and steep for 5 minutes. Keep the pot off the burner so the tea stays smooth without over-brewing.
  2. Strain the mixture through a fine mesh strainer, pressing firmly to extract all liquid. Stop when only thick solids remain in the strainer.
Sweeten, chill, and serve
  1. Stir the sugar into the hot strained liquid until fully dissolved. The syrupy shine should disappear and the tea should look uniform.
  2. Add the juice of 2 lemons and stir well. The color will look brighter and slightly more opaque after mixing.
  3. Cool to room temperature, then refrigerate for at least 2 hours until well chilled. The pitcher should feel cold to the touch and the tea should look fully settled.
  4. Serve over ice with fresh mint leaves and lemon slices. For a pitcher presentation, add a few mint leaves and lemon slices so condensation forms on the glass.

Notes

Pro tip: simmer until the rhubarb is very soft—this is what creates the pink color and body for a richer iced tea. Store covered in the refrigerator for up to 4 days; freeze is not recommended because rhubarb texture can turn grainy after thawing. For a less-sweet version, reduce sugar to 3/4 cup while dissolving it in the hot tea, keeping the same lemon amount for balance.