Recipe: 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.