Raise your hand if you’re not looking for something refreshing to drink right now? Cruising in to the hottest weeks of summer, “hydrate, hydrate, hydrate” should be the motto of every one of us. Yes, even a couch potato dehydrates in these hot temps, and if you’re actually prone to moving your body and regular bouts of exercise, then a water glass should always be raised to your mouth.
But water’s boring and bland and blah, blah blah. I feel ‘ya. Iced tea is my go-to drink in the summer. Yes, it counts as water. However, the caffeine can be counterproductive as it’s a diuretic.
This Rhubarb Iced Tea is as easy as a summer breeze, hydrates as well as any plain ‘ole glass of water, and is naturally caffeine free. You’re saying ahhhhhh! before the first sip, right?
Raw rhubarb is pretty sour with a strong, distinct flavor. You’re not likely to layout next to the garden and chomp away straight out of the ground like you would snap peas or tomatoes. However, when sweetened with a touch of honey or other sugar, man oh man does the tartness come to life!
It is truly a summer crop that may have taken over your own backyard garden. This… this is what you do with it. Pass the rhubarb up each weekend at the farmers market? Make a point of stopping this Saturday; the farmer will be pleased and so will your thirsty tastebuds.
The rest of this rhubarb tea is made with pantry staples. We prefer the taste and environmental benefit of a local honey. A hearty cinnamon stick will add a fullness to the flavor. Definitely go with fresh-squeezed lemon juice, it wins every flavor competition every time! And if your garden is well-rounded with fresh mint or lavender, do yourself a favor and add these, too.
An added bonus? Rhubarb is a pretty generous source of vitamin K and a good source of calcium. Stick that in your glass and drink it!
3 cups chopped rhubarb
3 cups water
2 Tbs. honey
1 cinnamon stick
1 to 3 tablespoons lemon juice (fresh or bottled)
Mint or lavender sprigs – optional
1. Place rhubarb, water, honey and the cinnamon stick in a large pot.
2. Bring to boil. Let simmer for 15 minutes.
3. Remove the cinnamon stick. Remove pot from heat and let steep for 1 hour.
4. Pour through a fine strainer into a pitcher without squeezing. It will become cloudy.
5. Refrigerate for 2 hours before tasting. Add the lemon juice to taste. Add the sprigs, if you like.
ALSO TRY THESE SUMMER FAVES:
Recipe by DietsInReview.com; Photos by Kacy Meinecke