Rhabarber-Eistee (rhubarb iced tea)
An iced tea built on a bright rhubarb syrup rather than steeped rhubarb tea bags, the chopped stalks simmered just until they collapse and release their colour and tartness, then strained rather than pressed, which keeps the syrup clear instead of cloudy. Chilling the syrup fully before combining with the tea and ice keeps the ice from melting instantly into a watery drink.
Prep15 min
Cook15 min
Rest60 min
Servings4
Christoph's rhubarb iced tea, the syrup strained rather than pressed so it stays clear, chilled fully before serving.
Ingredients
Written for a 2 L pot
Units
Temperature
Servings
Rhubarb syrup
- 400 g rhubarb, chopped into chunks rounded
- 400 ml water rounded
- 100 g sugar rounded
To serve
- 1 L black tea, brewed and cooled rounded
- 1 lemon, sliced, for serving (optional) rounded
- to taste ice cubes, for serving rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Combine the rhubarb, water and sugar in a pot. Bring to a simmer and cook for 10 to 12 minutes, until the rhubarb has fully collapsed and released a deep pink liquid.
- Strain through a fine sieve into a jug, without pressing on the solids, to keep the syrup clear.
- Chill the syrup fully in the fridge, at least 1 hour.
- Combine the chilled syrup with the cooled black tea, adjusting the ratio to taste.
- Serve over ice, with lemon slices if using.
Notes
- Strain gently, don’t press the rhubarb through the sieve. Pressing pushes fine pulp through, which clouds the syrup; a gentle strain gives a clear, brightly coloured result.
- Chill the syrup before mixing it into the tea. Combining warm syrup with tea and ice melts the ice immediately, watering the drink down before it’s even served.
- Both the tea and syrup should be fully cooled before combining, for the same reason.
- The syrup keeps for a week in the fridge, so it’s worth making a double batch to have on hand.
Ingredient substitutions
- Black tea can be swapped for green tea or a caffeine-free herbal tea.
- A few mint leaves muddled into the syrup add a fresh note.
- A splash of sparkling water instead of some of the tea makes a lighter, spritzer-style drink.
From Christoph Mayer