Rhubarb Mint Tea (CQ4 - Scandinavia)
August 13, 2017
Categories: Beverages, Non-Alcoholic, Fruit, Scandinavian, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Brunch, Entertaining, Fall/Autumn, Summer, Winter, Refrigerator, Stove Top, Fat Free, Gluten-Free, Kosher, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Sugar more
"This TOH recipe is being entered for play during CQ4 (Scandinavian Region) - While raspberries are usually grown wild, in hothouses or imported in the Nordic countries, mint grows in almost all outdoor gardens plus most window or balcony gardens. Rhubarb yields its annual bumper crop in August & sends Nordic cooks to their kitchens to make their favorite jelly/preserves & a ton of sweet treats. The supply of rhubarb is so enormous that it's also used to make this refreshing late summer beverage before the chill of the fall & winter seasons begins. Try it & ENJOY!"
- Serving Size: 1 (109.6 g)
- Calories 154.1
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 3.6 mg
- Total Carbohydrate - 39.3 g
- Dietary Fiber - 1.6 g
- Sugars - 36.2 g
- Protein - 0.7 g
- Calcium - 45.6 mg
- Iron - 0.4 mg
- Vitamin C - 6.8 mg
- Thiamin - 0 mg
In a 6-qt stockpot, combine rhubarb, raspberries, mint & water. Bring to a boil, reduce heat & simmer (uncovered) for 30 min.
Remove from heat, add tea bags & steep (covered) for 3-5 min according to taste.
Strain tea using a fine mesh strainer. Discard tea bags & pulp.
Stir in sugar until dissolved. Cool slightly, transfer to a pitcher & refrigerate until cooled completely.
Serve over ice w/mint sprigs. (Yield = 12 servings (1 cup each).
Tips & Variations
- No special items are required.