I could eat strawberry-rhubarb pie for breakfast, lunch, and dinner, but if it feels too early for dessert to you, the answer may be to incorporate these sweet-tart flavors into a drink. Rhubarb stars in the rum-based Late Spring Dark and Stormy and the sultry bourbon Rhuboulevardier, but earlier in the day you may be looking for non-alcoholic options, preferably caffeinated ones.
Enter strawberry-rhubarb iced tea, a pick-me-up that showcases the flavor of rhubarb and the gorgeous red color of early summer strawberries. It's an awesome accompaniment to brunch (or an afternoon barbecue.)
You can prepare the rhubarb syrup and brew the tea the night before, then put your guests to work slicing strawberries and layering them prettily between ice cubes so that the berries don't all float to the top.
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.
large pitcher, strainer