This recipe appears in:Cool Off with 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.
- 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
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.
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.
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.