Best Rhubarb Tea Recipe

There’s something so comforting about a warm cup of tea, isn’t it? Growing up, I always associated rhubarb with pies and crumbles, but it wasn’t until I started experimenting in my kitchen that I discovered how wonderful it is in tea. The natural tartness of rhubarb makes it perfect for a refreshing drink, and I love how it brings back memories of spring gardens and grandma’s backyard patch.

I’ve found that making rhubarb tea is one of the easiest ways to use up extra stalks when they’re in season. Plus, it’s such a nice change from regular store-bought teas. Whether you enjoy it hot on chilly mornings or over ice during warm afternoons, this simple recipe has become one of my go-to drinks. The best part? You can make a big batch and keep it in the fridge for whenever you need a little pick-me-up.

What Kind of Rhubarb Should I Use?

For making rhubarb tea, you can use either fresh or frozen rhubarb stalks – both will give you great results. The best stalks to pick are the bright pink to deep red ones, which tend to be sweeter and more flavorful than their green counterparts. When shopping for fresh rhubarb, look for stalks that are firm and crisp, avoiding any that are wilted or have soft spots. If you’re harvesting from your garden, spring rhubarb tends to be more tender and less stringy than late-season stalks, making it perfect for tea-making. Just remember to only use the stalks since rhubarb leaves are toxic and should always be discarded.

Options for Substitutions

This refreshing rhubarb tea can be customized with several easy swaps:

• Rhubarb: Since rhubarb is the star ingredient, it’s best not to substitute it. However, if you can only find frozen rhubarb, that works just fine – no need to thaw it first.
• Tea bags: Any black tea works well here – English Breakfast, Orange Pekoe, or Ceylon are all good choices. For a different spin, try green tea, but steep it for just 2-3 minutes to avoid bitterness.
• Fresh mint: If you don’t have fresh mint, you can use 1 teaspoon of dried mint instead. You could also skip it entirely or try other fresh herbs like basil or lemon balm.
• Granulated sugar: Feel free to swap in honey (use ¾ cup), maple syrup (use ¾ cup), or your favorite sugar substitute (follow package directions for conversion). Just add it gradually and taste as you go.
• Lemon juice: Fresh lime juice works just as well, or try orange juice for a sweeter citrus note. If using bottled lemon juice, start with 2 tablespoons and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making rhubarb tea is overcooking the rhubarb – you’ll want to simmer it gently just until tender (about 10-15 minutes), as cooking it too long can make the tea taste bitter and muddy.

Another common error is adding the tea bags too early in the process – instead, wait until you’ve strained the rhubarb mixture and let it cool slightly, then steep the tea bags in the warm liquid for 3-5 minutes to prevent any bitter tannins from developing.

Temperature control is crucial here: never add the mint leaves while the liquid is boiling hot, as this will make them turn brown and bitter – wait until the tea has cooled to warm before adding them for the freshest flavor.

For the perfect balance of sweet and tart, add the sugar gradually and taste as you go, since rhubarb’s natural tartness can vary significantly depending on the season and growing conditions.

What to Serve With Rhubarb Tea?

This refreshing rhubarb tea pairs perfectly with light summer snacks and treats! A plate of butter cookies or shortbread makes for an excellent accompaniment, especially since their subtle sweetness balances out the tart notes in the tea. For a casual afternoon get-together, I like to serve this tea alongside cucumber sandwiches or small pastries like lemon scones. If you’re serving it at brunch, it goes really well with coffee cake, muffins, or a fresh fruit platter – the combination of flavors just screams summer.

Storage Instructions

Keep Cool: Pour your rhubarb tea into a pitcher or glass container with a tight-fitting lid and pop it in the fridge. It’ll stay fresh and tasty for up to 5 days. The flavors actually blend together nicely after a day or two in the fridge!

Make Ahead: This tea is perfect for making ahead for parties or hot summer days. You can prepare it up to 2 days before serving – just give it a good stir before pouring, as some natural separation might occur. For the freshest taste, add the ice cubes just before serving.

Concentrate: Want to save some fridge space? Make a concentrated version by using half the water, then dilute it when you’re ready to drink. The concentrate will keep in the fridge for up to a week. Just remember to add fresh ice when serving!

Preparation Time	10-15 minutes
Cooking Time	30-45 minutes
Total Time	40-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 0-1 g
• Fat: 0-1 g
• Carbohydrates: 130-140 g

Ingredients

• 8 cups water (split)
• 4 cups diced rhubarb
• 3 large tea bags
• 4 fresh mint leaves
• 1 cup granulated sugar
• 3 tablespoons lemon juice
• Ice cubes

Step 1: Prepare the Rhubarb Infusion

In a large saucepan, bring 4 cups of water to a boil.

Once boiling, add in the chopped rhubarb, cover the pan, and reduce the heat to let it simmer gently for 30 minutes.

This will allow the flavors to meld and the rhubarb to soften.

Step 2: Steep with Tea and Mint

After simmering, remove the saucepan from the heat.

Add your choice of tea bags and a handful of fresh mint leaves to the hot rhubarb mixture.

Cover the pan again and let everything steep for an additional 30 minutes.

This step infuses the liquid with the aromatic flavors of tea and mint.

Step 3: Combine with Sugar and Lemon Juice

In a large pitcher, combine the sugar with freshly squeezed lemon juice.

Once the rhubarb and tea mixture has finished steeping, strain it through a fine mesh sieve over the sugar and lemon juice in the pitcher.

Discard the solids, ensuring only the liquid is added to the pitcher.

Step 4: Mix and Dilute the Tea

Using a wooden spoon, stir the contents in the pitcher until the sugar has completely dissolved into the warm liquid.

After the sugar is dissolved, pour in the remaining 4 cups of water and stir thoroughly to mix everything together.

Step 5: Chill and Serve

For a refreshing treat, serve the rhubarb tea over ice.

This cooling step enhances the drink’s refreshing qualities, perfect for a hot day or whenever you need a delightful pick-me-up.