Rhubarb Bloom Iced Tea
Enjoy the refreshing taste of spring with this recipe for Rhubarb Bloom Iced Tea, a soothing blend of Ste. Anne’s Honey White Fig tea and garden-fresh rhubarb. Naturally sweetened with homemade rhubarb simple syrup and served over ice, this spa-inspired drink is the perfect way to unwind and savour the season.
- 1 tsp - Ste. Anne’s Honey White Fig loose-leaf tea
- 1 cup - hot water (just under boiling)
- 1–2 tbsp - rhubarb simple syrup (recipe below)
- Ice
- Optional: spoonful of stewed rhubarb in the glass for added flavour and colour
- Optional garnish: thin slice of fresh rhubarb or apple, or freeze-dried apple
- 1 cup - chopped fresh rhubarb
- 1 cup - water
- ¾ cup - sugar
- Step 1
Combine rhubarb, water, and sugar in a small saucepan.
- Step 2
Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until rhubarb softens and liquid turns pink.
- Step 3
Strain through a fine mesh sieve into a clean jar, pressing gently to extract the syrup.
- Step 4
Let cool completely. Store in the fridge for up to 1 week.
- Step 1
Steep 1 tsp of Honey White Fig tea in 1 cup of hot water for 5–6 minutes using a tea infuser. Let it cool to room temperature or chill in the fridge.
- Step 2
In a glass filled with ice, add the rhubarb simple syrup and, if desired, a spoonful of stewed rhubarb.
- Step 3
Pour in the cooled tea and stir gently.
- Step 4
Garnish with a slice of rhubarb or apple, or top with freeze-dried apple.
- Step 5
Serve chilled and enjoy your spa moment at home.
Tip:
This syrup is also lovely drizzled over yogurt, added to sparkling water, or mixed into cocktails.
