The light floral notes of hibiscus and the sweet/tart combination of strawberries and rhubarb make a cooling and lively iced tea that’s naturally caffeine-free.
If any drink was made for warm weather sipping it’s iced tea. Crisp and refreshing, iced tea begs for leisurely weekend picnics, warm evenings on the back porch and tall ice filled glasses after long days in the sun.
As I may have mentioned before, I’m fairly smitten with the flavors of spring and summer, and rhubarb is no exception. Its assertive tartness makes it the perfect partner for the sweetness of fresh berries; add some dried hibiscus flowers to the mix and you have a wonderfully fruity, floral and vibrant combination that’s totally refreshing to boot.
The light raspberry-like notes of hibiscus, the acidic tartness of rhubarb and the natural sweetness of fresh strawberries combine to make a sweet/tart and caffeine-free iced tea with a punchy pink hue. It’s my favorite way to enjoy rhubarb freed from the confines of dessert.
All it takes are a few thinly sliced stalks of rhubarb simmered in water that’s then infused with hibiscus leaves to create the pretty pink base (and if you keep a stash of frozen rhubarb and berries in your freezer you can enjoy this brew any time of year). To this you add a heap of sliced strawberries and gently muddle them to release their sweetness.
Serve it chilled over ice for a cooling drink with the added benefits of anti-oxidants, vitamins C and K and minerals like calcium and potassium, you’ll want to have on hand all summer long.
Have you ever had hibiscus tea?
Serves serves 4 to 6
10 minPrep Time
20 minCook Time
Save Recipe5 based on 1 review(s)
Ingredients
- 4 slender stalks of rhubarb (about 200g), thinly sliced
- 1 quart/(about 1 liter) filtered water
- 2 to 3 hibiscus tea bags (depending on how strong you'd like it)
- 1 to 2 Tablespoons/21-42g raw wildflower honey (or substitute a few drops of liquid stevia or sweetener of choice to taste for a vegan version)
- 1 small basket (about 1 pint) fresh strawberries/hulled and sliced
Instructions
- In a small saucepan , combine the water and the sliced rhubarb and bring to a simmer. Simmer on low for about 15-20 minutes until the rhubarb is very soft.
- Remove from the heat and add the hibiscus tea bags, cover and let steep for 7 to 8 minutes.
- Strain the rhubarb and tea through a fine mesh strainer over a bowl and stir in honey to taste and extra cup of water. Refrigerate until completely chilled.
- Add sliced strawberries to a pitcher and pour cooled hibiscus rhubarb tea over.
- Muddle gently and serve over ice with more sliced strawberries to garnish.
Notes
For a vegan version substitute the sweetener of your choice for the honey.
My lovely friend Ella from Pure Ella is expecting a new addition to her family very soon (she’s at 37 weeks now!) and in honor of the new arrival a few friends and I are celebrating the occasion by throwing her a little online baby shower. So we’re all sending her warm thoughts and some virtual good eats and drinks, won’t you join us as well? Just click on the links below the image to see what everyone brought to the party.
Kris of 80 Twenty (Cilantro Jalapeno Hummus) // Meg of Beard and Bonnet (Shower Worthy Tea Sandwiches) // Emma of Coconut & Berries (Strawberry Orange Rosewater Smoothie)// Cara of Fork and Beans (Lemon Blackberry Cupcakes) // Winnie of Healthy Green Kitchen (Vegan Vanilla Cupcakes ) //Ashley of My Heart Beets (Artichoke Hummus) // Jenny of Nourished Kitchen (Cultured Coconut Milk & Mango Popsicles) // Gina of So…Let’s Hang Out(Cucumber Mint Limeade) // Beth of Tasty Yummies (Sprouted Hummus Cucumber Cups) // Rika of Vegan Miam (Sweet Potato Dumplings in Ginger and Jasmine Syrup {Tang Yuan}) // Richa of Vegan Richa (Dark Chocolate Silk Pie) // Gabby of The Veggie Nook (Lemon Poppyseed Truffles) // Sherrie of With Food + Love (Blackberry + Mango Fruit Salad with Earl Grey Whipped Coconut Cream)
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