Grandma’s Iced Rhubarb Tea Recipe with Fresh Rhubrb

Craving a refreshing iced rhubarb tea to beat the heat? Let me show you how to turn rhubarb into a tasty, cooling tea that’s perfect for summer sipping.

When warm weather hits, I reach for cool drinks that don’t hide behind a long list of hard-to-pronounce ingredients. Many store-bought beverages are full of artificial colors, sweeteners, and mysterious additives I try to avoid.

This iced rhubarb tea recipe is super simple and fresh. Usually, I use sugar to sweeten it (make sure to grab organic sugar if you can), but you can easily swap in honey, stevia, or agave nectar for a natural touch.

Here in Vermont, rhubarb is our spring champion — it’s one of the first crops to pop up each year. Rhubarb is a perennial plant, so it comes back season after season. It grows best in cooler climates, so if you live where it’s warmer, you might find rhubarb in your grocery store’s produce section.

I usually make this recipe as a single serving, but feel free to double or triple it to share with family and friends.

While I love fresh rhubarb in spring, you can freeze it to enjoy this tea year-round. Just cut the stalks into 1-inch pieces, pop them in a freezer-safe bag or container, and freeze.

Frozen rhubarb works just as well in this iced tea recipe as fresh rhubarb — no need to thaw it first!

What Makes It Special

This iced rhubarb tea is simple, fresh, and endlessly flexible — the kind of homemade summer drink that feels special but isn’t fussy. It showcases rhubarb’s natural tartness with no artificial colors or weird ingredients, and you can easily tweak it to suit your taste or the season.

• Bright, fresh flavor: Rhubarb’s tart fruity bite makes a lively, light iced tea that’s different from your usual summer drinks.
• Only a few wholesome ingredients: All you need is rhubarb, water, and a touch of sweetener — no hidden extras.
• Easy one-pot method: Just simmer, strain, chill, and you’re good to go.
• Flexible and customizable: Adjust the sweetness, add fresh mint or lemon, make a syrup or a fizzy soda, or drink it hot on cooler days.
• Enjoy all year: Use fresh spring stalks or frozen rhubarb from your freezer to make this tea any time.
• Simple to scale and store: Make a solo cup or a batch for the whole family. Keeps fresh 4 to 5 days in the fridge, or freeze a concentrate for later.
• Budget-friendly and seasonal: Rhubarb is often the first thing ready in home gardens each spring — a great recipe to use up that fresh bounty!

This iced rhubarb tea is bright, refreshing, and really simple to pull together. You get rhubarb’s natural zing without relying on anything artificial. It’s quick to make, easy to sweeten just how you like it, works with both fresh and frozen rhubarb, and you can serve it hot or cold.

• Fresh, tangy flavor with just a handful of ingredients
• Quick one-pot recipe needing minimal hands-on time
• Sweetness is easy to adjust, and it scales up nicely
• Use frozen rhubarb to enjoy this drink year-round

What You’ll Need

• 1 cup rhubarb stalks, chopped (fresh or frozen)
• 1 tablespoon organic sugar or an equal amount of stevia (use double for sweeter tea)
• 1 cup water

Brew and Chill the Tea

1. Put 1 cup chopped rhubarb and 1 cup water in a small saucepan and cover.
2. Bring to a gentle boil, reduce heat, and simmer gently about 30 minutes, adding a splash more water if it starts to dry.
3. If using mint sprigs or ginger slices, add them to the pot while simmering.

4. Remove the pot from heat and let it cool slightly.

   

5. Strain the mixture through a fine-mesh sieve or cheesecloth into a container, pressing gently on the solids to extract the liquid.
6. Stir in sugar or your chosen sweetener until dissolved, taste and adjust sweetness.
7. If using lemon or other citrus, stir it in after straining.

8. Chill the strained tea in the refrigerator until cold.

   

Flavor and Safety Tips

• Never use rhubarb leaves — they’re toxic. Only stalks, please.
• Keep the simmer low and slow to avoid burning and bring out the best flavor.
• Frozen rhubarb works perfectly — no thawing needed, just toss it in frozen.
• Use a fine strainer or cheesecloth to keep your tea clear and smooth; press gently to extract maximum flavor.
• Start with a tablespoon of sugar and add more as you like; liquid sweeteners like honey or agave go in after the tea cools down.
• Add a squeeze of fresh lemon or a handful of mint while chilling for extra zing; for a bubbly variation, try a healthy, refreshing rhubarb soda.

Flavor Swaps and Add-Ins

• Mint rhubarb tea: Toss in fresh mint sprigs during simmering or steep them in the tea as it cools for a fresh herb twist.
• Rhubarb syrup: Double the recipe, strain, then simmer down the liquid to make a syrup perfect for sparkling water or cocktails.
• Swap your sweeteners: Honey, agave, or stevia all work well instead of sugar (note: honey isn’t safe for babies).
• Add ginger or citrus: A few slices of fresh ginger in the simmering pot, or a splash of orange juice or squeeze of lemon, will brighten the flavor—if you love the lemon–rhubarb combo, try these Lemon Rhubarb Bars.
• Make it fizzy: Mix chilled tea half and half with sparkling water for a bubbly summer soda.

Storing and Freezing Tips

• Fridge: Keep your strained tea in a sealed container or pitcher refrigerated for up to 4 or 5 days.
• Freeze rhubarb: Chop the stalks into 1-inch pieces and freeze in bags or containers — no need to thaw before cooking.
• Make ahead: You can make this tea 1 to 3 days early and chill it. For quicker drinks, make a stronger concentrate and dilute before serving.

• Freeze ice cubes: Pour your cooled tea into ice cube trays — great for chilling cocktails or summer drinks without watering them down.

Common Questions

• Can I use frozen rhubarb? Yes! Frozen stalks are perfect and can go right into the pot without thawing.
• How much sweetener should I add? Start with 1 tablespoon sugar for light sweetness, double if you prefer it sweeter. Feel free to swap in stevia, honey, or agave.
• Is mint a good addition? Definitely! Mint sprigs add a lovely fresh flavor either simmered with rhubarb or steeped in the cooled tea.
• Are rhubarb leaves safe to use? No, rhubarb leaves are toxic, so only use the stalks.
• Can it be served hot? Absolutely. Just skip chilling and pour warm tea into cups.
• How long does the tea keep? Properly stored in the fridge, it stays fresh for about 4 to 5 days.
• Can I make this tea for a group? Yes! The recipe is easy to double or triple. Just simmer a bit longer if needed and enjoy with family and friends—pair the pitcher with Easy Jello Meringue Cookies for a light sweet bite.