Summer in a glass: enjoy an ice-cold glass of strawberry rhubarb herbal iced tea while local ingredients are at peak deliciousness!
Like drinking a refreshing Strawberry-Rhubarb Pie!
What's better on a hot summer day than iced tea? And what could be better than a refreshing glass of tea made with the best 2 ingredients that are available in our region right now: rhubarb and strawberries! Order yours from our market and get ready to make this easy, caffiene free tea (adapted from a recipe by Martha Stewart).
2 pounds of rhubarb (roughly 8 stalks. The red stalks make the prettiest blush-colored tea, but green are just as good), washed and cut into 3 inch pieces
1 1/2 cups of frozen or fresh strawberries, hulled
8 cups of water
1/2 cup sugar (or sweetener of choice, to taste)
To Make the Tea
Combine rhubarb pieces and water in a large kettle and bring to a boil. Turn off the heat and allow to steep for an hour with the cover on the kettle. Add strawberries and allow to steep for 30 minutes more. Strain the liquid through a fine mesh sieve, add sugar or other sweetener to taste and cool or pour directly over a glass filled with ice. Garnish with a fresh strawberry.
Like drinking a glass of strawberry rhubarb pie!
To make a "stronger" tea, you can add more rhubarb or allow the rhubarb to steep longer than an hour, but I wouldn't recommend more than 2 hours, as the stalks start to break down in the water. If you like a stronger strawberry flavor, add more strawberries. I usually have a hard time waiting for my tea to cool, so I add frozen strawberries to cool it a bit faster.
- Amy Tix, Borner Farm Foodie