Easy Rhubarb Tea Recipe

I never knew what to do with rhubarb until I was in my thirties. Growing up, the only time I saw it was in my neighbor’s pie, and I always thought that’s all it was good for. My first attempt at cooking with rhubarb was a disaster – I tried eating it raw and nearly puckered my face inside out from the tartness.

That’s when I discovered rhubarb tea, and it changed everything. Unlike my failed raw rhubarb experiment, making this tea is surprisingly simple and forgiving. It lets you enjoy rhubarb’s natural tanginess without overwhelming your taste buds, and it’s become my go-to drink during spring when these pink stalks start showing up at the market.

What Kind of Rhubarb Should I Use?

For the best-tasting rhubarb tea, look for stalks that are bright pink to deep red in color – though keep in mind that green stalks will work just fine too and taste nearly the same. When shopping, pick stalks that are crisp and firm, avoiding any that are wilted, spotted, or feel soft when squeezed. Fresh spring rhubarb tends to be more tender and less stringy than late-season rhubarb, making it ideal for this tea recipe. Remember to only use the stalks and discard the leaves, as rhubarb leaves contain substances that can make you sick.

Options for Substitutions

This refreshing drink can be customized with several easy swaps:

• Rhubarb: Fresh rhubarb works best here, but if you’re in a pinch, frozen rhubarb will work too – just thaw it first. Note that rhubarb is pretty unique in flavor, so while you could use tart strawberries or cranberries, the taste will be quite different.
• Tea bags: Any black tea works well, but you can experiment with green tea or even herbal teas. Just keep in mind that green tea should steep for a shorter time to avoid bitterness.
• Fresh mint: If fresh mint isn’t available, you can use 1 teaspoon of dried mint, or skip it altogether. Basil makes an interesting alternative too!
• Granulated sugar: Feel free to swap in honey, maple syrup, or your favorite sweetener. Start with half the amount if using honey or maple syrup since they’re sweeter than sugar, and adjust to taste.
• Lemon juice: Fresh lime juice works just as well, or you can use half the amount of apple cider vinegar for a different kind of tang.

Watch Out for These Mistakes While Cooking

The biggest challenge when making rhubarb tea is overcooking the rhubarb – you’ll want to simmer it just until tender (about 10-12 minutes), as cooking it too long can make your tea cloudy and give it a mushy, overcooked taste. Another common mistake 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 your tea bags for no more than 5 minutes to avoid any bitter notes. For the best flavor balance, make sure to add the sugar while the mixture is still warm so it dissolves completely, and don’t skip the fresh lemon juice at the end – it brightens up all the flavors and keeps the color of your tea looking fresh (pro tip: you can also add a splash of club soda just before serving for a fizzy twist).

What to Serve With Rhubarb Tea?

This refreshing rhubarb tea pairs perfectly with light summer snacks and treats that won’t overpower its subtle tart-sweet flavor. A plate of lemon shortbread cookies or vanilla scones makes for an excellent accompaniment, letting the tea’s unique taste shine through. For a casual afternoon get-together, I like to serve it alongside cucumber sandwiches or fresh fruit tarts – the combination feels so perfectly garden-party ready! If you’re serving this for brunch, try it with buttery croissants or a slice of pound cake that can soak up some of that lovely tea.

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 get even better after a day or two as everything mingles together!

Make Ahead: This tea is perfect for making ahead of time 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.

Serve: When you’re ready to enjoy your tea, fill glasses with ice cubes and pour the chilled tea over. If you notice it’s a bit strong after storing, feel free to dilute it with a splash of cold water to taste.

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 400-450
• Protein: 0-2 g
• Fat: 0 g
• Carbohydrates: 100-110 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 and Tea Mixture

Start by bringing 4 cups of water to a boil in a large pot.

Add the rhubarb, cover the pot, and let it simmer gently for 30 minutes to allow the rhubarb to release its flavors.

Once done, remove the pot from heat.

Step 2: Steep the Tea

After removing the pot from the heat, stir in your tea bags and fresh mint leaves.

Cover the pot again and let the mixture steep for 30 minutes, letting the flavors blend together.

Step 3: Combine with Sugar and Lemon Juice

While your tea is steeping, prepare a pitcher by combining the sugar and lemon juice in it.

Once your rhubarb and tea mixture has steeped, strain it over the sugar and lemon juice in the pitcher.

Make sure to discard the solid pieces of rhubarb, tea bags, and mint leaves.

Step 4: Dissolve the Sugar

Using a wooden spoon, stir the strained tea in the pitcher until all the sugar has completely dissolved.

This step is important to ensure the sweetness is evenly distributed throughout the tea.

Step 5: Add Remaining Water and Serve

Add the remaining 4 cups of water to the pitcher and give it another good stir to mix everything together thoroughly.

Once mixed, serve the rhubarb mint tea over ice for a refreshing drink.