It’s 5 PM, and you’ve just walked in the door—bags in hand, kids asking what’s for dinner, and your energy running low. The idea of prepping an elaborate meal or a complicated beverage feels impossible. You want something refreshing, something that brings a spark of joy to the table, but you can’t spend another minute fussing. Enter: my Rhubarb Ice Tea. This is the weeknight hero you didn’t know you needed—tangy, lightly sweet, and a total crowd-pleaser (even for those picky family members).
I remember one Tuesday when everything felt like a sprint—work deadlines, after-school pickups, and last-minute dinner decisions. The only thing I had going for me was a bag of rhubarb in the freezer and a recipe scrawled on a post-it. I threw the rhubarb and water in a pot, let it bubble away while I managed homework and emails, and by dinner, we had a pitcher of the most vibrant, thirst-quenching ice tea chilling in the fridge. It was a hit with everyone—no fuss, no fancy steps, just a simple ritual that turned a regular meal into a mini celebration.
This Rhubarb Ice Tea is your answer to the ever-present “what’s for something special tonight?” question. It’s the kind of recipe that works with whatever life throws at you—fresh or frozen rhubarb, make-ahead ease, and a big batch that lasts beyond one meal. It requires almost zero active time, but delivers something that feels out of the ordinary. Whether you’re serving it after dinner, alongside a quick weeknight meal, or saving it for a weekend treat, this is the recipe that lets you reclaim a little joy and refreshment—without adding to your stress. Let’s make your evening a little sweeter (and tangier) with this easy win!
Your New Favorite Weeknight Rhubarb Ice Tea
Click here to get printable version
What to Grab (The Shopping List)
- 8 cups diced rhubarb (frozen or fresh works!)
- 8 cups water
- 1 and 1/2 cups sugar
- Ice cubes (for serving)
The Game Plan (Step-by-Step)
- In a large heavy saucepan, combine the diced rhubarb and water.
- Bring the mixture to a boil, then reduce heat and simmer gently for 1 hour.
- Strain out the solids, pouring the vibrant liquid into a heat-proof pitcher.
- Stir in the sugar until fully dissolved.
- Let the tea cool to room temperature, then refrigerate until nicely chilled.
- Serve over ice, and enjoy the refreshing tang with every sip!
Pantry Raid: Easy Ingredient Swaps
Don’t have rhubarb? Try frozen strawberries, cranberries, or a mix of tart apples and lemon slices for an equally refreshing twist. Out of white sugar? Substitute with honey, agave, or maple syrup—just add to taste after cooling so the flavor shines. If you prefer your drinks less sweet, dial back the sugar or skip it entirely for a tart refresher. This recipe is endlessly flexible for whatever you have on hand.
Make It a Meal in Minutes: Quick Sides
Rhubarb Ice Tea is the perfect partner for light, family-friendly meals. Serve it with grilled cheese sandwiches, a big salad, or quick sheet-pan chicken to add a pop of brightness to dinner. For a fun snack, pair with a platter of fresh fruit or simple cookies. Hosting friends? Add a bowl of popcorn or salty pretzels alongside chilled glasses for a fuss-free appetizer spread.
Meal Prep Magic: Storing & Reheating Tips
This ice tea is a dream for make-ahead planners. Store in a sealed pitcher or jar in the fridge for up to 5 days—just give it a quick stir before serving. Got leftovers? Freeze in ice cube trays and add to sparkling water for an instant rhubarb spritzer. You can also prep the rhubarb-water base ahead, refrigerate, and stir in sweetener right before serving for maximum flavor.
Time-Saving Hacks for This Recipe
Save chopping time by using pre-diced or frozen rhubarb. Set a timer and let the simmering work while you tackle other chores. No need to peel or fuss—just toss everything in the pot and go. For speedy chilling, pour hot tea over a big bowl of ice to cool it down fast before popping it into the fridge. Use a mesh strainer for quick, mess-free liquid transfer.
Use Up Your CSA Box: Seasonal Add-Ins
Embrace what’s in season! In spring, add strawberries or raspberries for a rosy hue. Come summer, toss in fresh mint or basil for a herbal, cooling note. In fall, try a cinnamon stick or a few slices of ginger for cozy warmth. This recipe is a blank canvas for whatever’s in your CSA box or garden—get creative and use it as a base for homemade fruity mocktails.
Quick Questions, Simple Answers:
Can I make parts of this recipe ahead of time?
Absolutely! You can simmer and strain the rhubarb-water mixture up to two days in advance. Store it in the fridge, and when you’re ready, simply stir in the sugar and let it chill. This method actually deepens the flavor, and you’ll have a fresh-tasting beverage with zero last-minute prep stress.
How can I make this more kid-friendly?
Kids generally love the sweet-tart flavor, but if your little ones are sensitive to tang, just add a bit more sugar or blend in sliced strawberries before simmering. You can also serve with fun garnishes like orange wheels or frozen fruit instead of ice cubes for a playful twist.
What if I don’t have a fine strainer?
No strainer? No problem! Use a clean kitchen towel or cheesecloth set over a colander to catch the solids. If a little pulp gets through, it just adds more fruity body to your tea. You can also let it settle in the fridge and pour off the clear liquid for a smoother result.
What’s the best way to double this recipe?
This recipe scales up beautifully. Simply use a bigger pot, double all the ingredients, and follow the same steps. It may take a few minutes longer to simmer, but the hands-off time is still minimal. Perfect for parties, potlucks, or whenever you want a fridge stocked with something special.
Can I cut back on the sugar?
Definitely! Start with half the called-for sugar, then taste and add more as needed. You can also use natural sweeteners like honey or agave, or skip sweetener entirely for a tart, grown-up version. The tea is incredibly forgiving, so make it to fit your family’s taste.
Is it possible to use other fruits in this recipe?
Yes! This method works beautifully with other tart fruits like cranberries, gooseberries, or a mix of berries and apples. Adjust the sugar as needed, and enjoy experimenting with whatever is in season or on sale. The process stays the same—just swap in your chosen fruit and go!
Rhubarb Ice Tea
Equipment
- heavy saucepan
- heat-proof pitcher
Ingredients
- 8 cups diced rhubarb (frozen works too!)
- 8 cups water
- 1.5 cups sugar
Instructions
- In a large heavy saucepan, combine diced rhubarb and water.
- Bring the mixture to a boil, then reduce the heat to a simmer for approximately one hour.
- After the rhubarb has cooked, strain it to collect the liquid into a heat-proof pitcher.
- Add sugar into the liquid, stirring until fully dissolved, then allow it to cool before refrigerating.
- When ready to serve, pour the chilled tea over ice in glasses.
