Rhubarb Iced Tea
Ingredients
|
8 cups
|
fresh rhubarb, cut into 1-inch pieces
|
|
8 cups
|
water
|
|
|
Juice and zest from one orange
|
|
|
Juice and zest from one lemon
|
|
1-1/2 cups
|
granulated sugar
|
|
I pint
|
fresh strawberries or raspberries, mashed (optional)
|
|
|
Mint leaves, strawberries or raspberries for garnish
|
Cooking Instructions
1. Add rhubarb and water to large non-aluminum saucepan. Simmer until rhubarb is tender, about 20 to 25 minutes. Remove pan and let cool for 15 to 20 minutes.
2. Strain into non-metal pitcher or bowl. With spoon or spatula, press cooked rhubarb against strainer to extract all the juice. Discard pulp. Add sugar. Stir until dissolved. Add juice and zest from orange and lemon. Add mashed strawberries or raspberries (optional). Stir to mix. Taste. Stir in more sugar if too tart.
3. Chill in refrigerator.
4. To serve, pour or ladle iced tea through strainer into chilled glasses. Add ice cubes. Garnish with mint leaves, raspberries or strawberries. Serve immediately. Makes 2 quarts.
Equipment List
