Well Fed Network

Posted by Lara Ferroni on A Nice Cuppa.

I stumbled upon this recipe the other day in a Martha Stewart Good Things book that I picked up at a used bookstore. My rhubarb is already starting to shoot up like a weed, plus rhubarb is one of the very few local, organic fruits you can find in season this time of year, so I seem to have it in abundance. The idea of a fruity iced “tea” from boiled rhubarb sounded too great to pass up. I keep putting the tea in quotes because technically, this isn’t tea at all. It’s just a rhubarb infusion. But, like most herbal teas, served cold, it accomplishes the same task of quenching thirst with a nudge of flavor. The infused rhubarb reminds me a lot of African Rooibus (or red bush) tea, with maybe some extra hints of hibiscus.

To make, simply wash the rhubarb stalks off well, and cut into three inch lengths and place in a heavy bottomed pot. Add about 1 cup of water for each stalk of rhubarb, and bring to a boil. Reduce to a simmer, cover, and let cook, stirring occasionally, for about one hour. Strain, and add sugar to taste while the infusion is still warm. Then, refrigerate until cold. Serve with ice, and garnish with some mint and a freshly sliced strawberry.