- This vivid tea is full of flavor made with only rhubarb, but adding fresh strawberries is a an interesting variation and a nod to New England's classic strawberry-rhubarb pie.
- Servings 6-8
- Prep Time
- Cook Time
- 8 Cups rhubarb, cut into 1" pieces
- 8 Cups water
- 1 Orange, grated rind and juice
- 3/4 cup Sugar
- 1 pint fresh strawberries, mashed or puréed
Rhubarb TeaCharlie Burke (first published in The heart of New England) d) - 2017-05-29
Rhubarb is a robust and plentiful spring crop in New Hampshire. It is best harvested in the first six weeks of growth and freezes very well for baking and other uses throughout the year.
This tea, said to be a variation of a Shaker recipe form the nineteenth century. It is a flavorful and refreshing summer beverage and a great example of how great fresh ingredients shine with simple preparation.
The basic recipe is fine with no spices or herbs, but sprigs of fresh mint or a pinch of cinnamon, ginger of clove would be interesting variations.
The season for rhubarb overlaps with strawberries, so adding a pint of strawberries is a great option.
Simmer the sliced rhubarb in the water until tender (20-25 minutes). Strain the rhubarb through a fine mesh sieve, pressing on the the rhubarb with a spatula or large spoon to extract all the juice.
Stir in the grated orange rind and juice and strawberries, if using. Add sugar, stirring until it dissolves.
Chill and serve over ice.