Hello World! It’s been a few months since I’ve last posted anything. My apologies for being gone…Planning a wedding and maintaining a full time job (with summer being the busiest) is not easy at all! I really don’t make enough time to cook at home let alone keep up with my blog or facebook page Driven2eat.
This recipe might be tough to do now because rhubarb is not technically in season (I guess it depends on where you are living). I was visiting a farmers market while up at the Lake a few weeks ago at our family cottage near Marblehead, OH and found the most beautiful bunch of Rhubarb that I’ve seen in a long time. Rhubarb has a naturally tart flavor which is why it works great in highly sugared recipes such as cakes, tarts and jam. I wasn’t in the mood, well that’s a lie. Actually I didn’t have enough money or time to make a dessert so I wanted a recipe that was quick and called for little attention. I decided a drink would be a good idea because other than water, beer and almond milk, I never have anything else to drink. With summer in full swing, Iced tea and lemonade are two very popular drinks during the day. The thought of a flavored tea sounded delicious and hence the making of this tea.
Now that this season is winding down for most of us as we prepare to get the kids back to school and return to the working world after a week off for vacations, we might not have much time on our hands to cook or make the detailed recipes we would like to enjoy. If you are able to locate some rhubarb, this would be a fantastic beverage to share with friends at your end of the summer bbq or memorial day picnic. This drink reminds me of an Arnold Palmer (half iced tea, half lemonade) The tartness that is achieved from the rhubarb and the tea that has been steeped into for flavor. I got a lot of great reviews already on this “tea” so I hope you make it and enjoy as much as I did! Cheers. 🙂
Prep Time: 5 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 1 Qt Tea
Mise en Place:
-1 Bunch (Approx. 10 stalks Ea) Rhubarb, Green ends cut off and stalks cut into thirds.
-8 Cups Water
-Granulated Sugar, TT
-5 Bags Lipton Tea
-Gin or Bourbon to make a cocktail with drink (optional)
-Iced tea pitcher
-Spoon to stir with
Method of Prep:
-Place rhubarb stalks in water and set heat to medium high. Bring to a boil, then adjust the heat to low allowing the rhubarb to lightly simmer in water for 1 hour.
-After 1 hour, Stain the liquid from the stalks (which have turned to mush by now). Discard the mush and place liquid back into pot. Bring liquid back to a simmer.
-Add in 5 tea bags and steep in liquid over medium heat for 7 minutes.
-Remove from the heat. Discard tea bags.
-Slowly add in sugar 1/2 a cup at a time and taste until desired sweetness level (my recipe used maybe 1 cups worth). Stir until sugar is dissolved.
-Pour tea into pitcher and place in the refrigerator to cool. Leave uncovered until chilled.
-To acquire the best “tea” flavor from the drink, allow drink to sit in the refrigerator for 2 days before drinking.