Rhubarb Iced Tea
Servings: 8 people
Calories: 0.046kcal
- 8 stalks rhubarb, cut into 1 inch pieces
- 8 cups spring water
- 1/4 cup agave syrup
- 1/4 cup chopped fresh mint, plus whole mint leaves for garnish
- 2 anise pods
- Sliced fresh strawberries, for garnish
In large saucepan, combine ingredients. Bring to gentle boil. Cover, with lid ajar, and simmer for about one hour.
Remove from heat and set aside to cool. Then strain liquid through fine-meshed sieve into jug and refrigerate.
To serve, pour into glass over ice cubes and serve with a fresh mint leaf on top. Add a sliced strawberry, if in season.
Once your rhubarb plants are mature, harvest the stalks and turn the leaves into pesticide as they contain poisonous substances, including oxalic acid. Chop up and boil the leaves in a few of cups of water. Cool, strain liquid into a spray bottle, and add some liquid dish soap. Use on plants showing aphids, mites, or fungus.
Healthy hit
It’s not just rhubarb that has a myriad of health benefits; mint is also laced with goodness. Known primarily for its help in reducing symptoms of irritable bowel syndrome and other digestive problems, mint also offers other perks, including as a natural aid for relieving headache pain.
Calories: 0.046kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 5mg | Fiber: 1g | Sugar: 9g