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In a large heavy saucepan, add the rhubarb and water. Bring to a boil, then reduce the heat, and simmer for 1 hour.
Strain the rhubarb, then add to a pitcher.
Add the sugar; and stir well.
Chill in the refrigerator until ready to serve.
When ready to serve; pour the chilled tea in glasses filled with ice.
Yields: About 88 oz. of rhubarb tea (2-qts. & 24 oz.)
*Note: If making this tea using frozen rhubarb, simmer (covered) for about 1 hr. and 30 minutes; stirring at least twice while simmering.
4/27/2013: Today I made this iced tea in a large stock-pot, using 12 cups of frozen rhubarb, 12 cups of water, and adding 2-1/4 cups of sugar. It made exactly 2 quarts and 56 oz. of rhubarb tea.
Last edited by 1DomesticGoddess; 07-22-2015 at 10:43 PM..
Since posting this recipe, and now making it with a bit less sugar, I've found the iced tea tastes sweet enough. I use to add 1-1/2 cups of granulated sugar, but now I only add 1-1/4 cups. I thought I best inform others if they happen to view this recipe, or have may have already printed off the recipe. With less sugar, this makes 2 quarts of iced tea.
As much as I love rhubarb, I have no choice but to give that one a try. I'll bet that would also be good with green tea in place of the water.
Dirt Grinder, I would highly suggest making it as written, with the water (first).
Then make it with the green tea, so you can compare it to the original recipe.
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