Recipe: Rhubarb Mint Tea

Rhubarb Mint Tea

Last week I picked up some rhubarb at the Greenmarket, even though, short of pie and jam, I have no idea what to do with the stuff. I bit into it like a stalk of celery and my face contorted like a pretzel and my eyes watered. It’s so bitter! I asked our facebook fans for help and Sharon recommended Rhubarb Tea. Of course, Ms. Martha had a recipe I referenced for proportions.

The tea turned out very tasty and refreshing. If you use honey, use wildflower; the buckwheat honey I added was too intense in flavor.

It’s so easy: Boil 8 C. of water and add 8 stalks of chopped rhubarb, plus (1/3 C.) sugar. Instead of sugar, I added honey. I recommend you taste as you go. Pour it through a strainer, then add some fresh mint and fresh limes. (and fresh rum with bitters…)

Bottom line: rhubarb is weird in texture (like stringy snot) and the flavor is strangely savory and bitter, so it needs sweetening up. I would definitely jam it, since the texture is perfect for jam.

About Jen G

After living in NYC my entire life, I found the strongest sense of community in Greenpoint, Brooklyn. Running this blog is truly an honor and the best part is meeting its readers in real life. Everyday I am energized by smiles and inspiring conversations with fellow Greenpointers who tirelessly do and create incredible things that are good for our community and share the same love I have for life here. If you see me walking with my little dog "D" - please say hi!

1 Comment

  1. That looks good. Nice picture, too.

    Reply

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