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Rhubarb iced tea recipe

Rhubarb iced tea recipe

4 ratings

If you are a tea lover, why not try our rhubarb iced tea for a refreshing alternative? Quench your thirst this summer with this unusual tangy-sweet rhubarb ice tea that's sure to hit the spot. See method

  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 112 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 400g (13oz) rhubarb, chopped
  • 8 tbsp caster sugar
  • 1 pinch bicarbonate of soda
  • 1 lemon, 1/2 finely zested and juiced, 1/2 cut into wedges, to serve
  • 6 English breakfast tea bags

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    28g 32%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 28.8g Protein 1g Fibre 1.8g


  1. Put the rhubarb, lemon juice and zest in a large saucepan, add 1 1/2l (2 1/2pt) water, bring to the boil and simmer for 45 minutes.
  2. When the rhubarb has poached, turn off the heat, add the tea bags and sugar and stir. Leave to infuse for 5 minutes, then strain everything through a sieve into a large jug. Add the bicarbonate of soda and stir well. Taste to check for sweetness, then chill and enjoy with ice.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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