Strawberry-Rhubarb Iced Tea

This fruity brunch drink showcases the classic combination of strawberries and rhubarb. You can prepare the tea and rhubarb syrup the night before.

Note: Make sure your pitcher holds 10 cups of water comfortably before starting this recipe; if your pitcher is smaller, you may want to make two separate batches or reduce the quantities.

Strawberry-Rhubarb Iced Tea

About This Recipe

Active time:10 minutes
Total time:2 hours including chilling
Special equipment:large pitcher, strainer
This recipe appears in: Cool Off with Strawberry-Rhubarb Iced Tea


  • For the Rhubarb Syrup
  • 3 cups chopped rhubarb
  • 1.5 cups water
  • 3 tablespoons sugar
  • For the Iced Tea
  • 2 quarts water
  • 5 bags English Breakfast Tea
  • 1 pint strawberries
  • ice


  1. 1

    To make the rhubarb syrup, combine chopped rhubarb, water, and sugar in a heavy-bottomed pot. Cook over medium-low heat, stirring often, until rhubarb has broken into shreds. Let cool, strain, and refrigerate in a sealed container.

  2. 2

    Bring 2 quarts water close to a boil, then pour over tea bags in a very large pitcher. Let brew for 5 minutes, then remove tea bags. Cool and refrigerate until chilled.

  3. 3

    To serve, add all the rhubarb syrup to chilled tea and stir. Slice strawberries and layer with ice in serving glasses, then top with tea.


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