Rhubarb Springtime Tea

Contributed by Mrshamer


  • 8 stalks rhubarb
  • 8 cups water
  • Lemon peel
  • Honey
  • Fresh mint or basil leaves


This recipe is so perfectly simple. Essentially for every large stalk of rhubarb there will be one cup of water.

If using 8 large stalks, cut each into 1 inch chunks. Add those to 8 cups water in a large sauce pan. Add a couple of strips of lemon peel. Bring all of that to a boil then decrease heat until you have reached a gentle simmer. Simmer for 30 minutes then turn off the heat and let cool for a couple of hours. Strain the tea and add honey to desired sweetness. Chill completely then serve with mint (or in my case Basil – a member of the mint family and totally acceptable in sweet applications) and more lemon peel.

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