Rhubarb Tea Recipes

Rhubarb makes a lovely base for a homemade fruit tea. Its natural tartness works particularly well with berries, citrus, ginger, and fragrant herbs. Depending on what you add, you can make something warming for a cool morning or a refreshing drink to serve over ice in summer.

1. Rhubarb, Strawberry & Mint

Fresh, fruity, and a lovely summer combination.

• 3 rhubarb stalks, chopped

• 4–5 strawberries

• 500 ml water

• 1 sprig of fresh mint

Simmer the rhubarb and strawberries in the water for approximately 12 minutes. Remove from the heat, add the mint, and leave to steep for another 5 minutes before straining.

Delicious chilled with ice and a few extra mint leaves.

2. Rhubarb, Ginger & Lemon

A warming tea with a little spice and plenty of flavour.

• 3 rhubarb stalks, chopped

• 3 thin slices of fresh ginger

• 500 ml water

• A squeeze of fresh lemon

• Honey to taste

Simmer the rhubarb and ginger for 15 minutes. Strain, then add a squeeze of lemon and a little honey if you prefer a sweeter tea.

3. Rhubarb, Rose & Lemon Verbena

Delicate, fragrant

• 3 rhubarb stalks, chopped

• 4–5 fragrant, unsprayed rose petals

• 3 fresh lemon verbena leaves

• 500 ml water

• Honey, if desired

Simmer the rhubarb for 12–15 minutes. Remove from the heat, add the rose petals and lemon verbena, cover and leave to steep for 5 minutes before straining.

A little honey balances the tartness beautifully.

4. Rhubarb, Orange & Cinnamon

A richer, gently spiced blend.

• 3 rhubarb stalks, chopped

• 2 strips of orange zest

• 1 small cinnamon stick

• 500 ml water

• Honey, if desired

Simmer everything together for approximately 15 minutes. Strain and sweeten to taste.

Lovely served hot, but also worth trying chilled.

5. Rhubarb, Lemon Balm & Chamomile

A gentle, softly herbal combination.

• 3 rhubarb stalks, chopped

• 1 small sprig of fresh lemon balm

• 1 teaspoon dried, food-grade chamomile flowers

• 500 ml water

Simmer the rhubarb for 15 minutes. Remove from the heat, add the lemon balm and chamomile, cover and steep for another 5 minutes before straining.

6. Rhubarb, Raspberry & Hibiscus

A colourful summer tea.

• 3 rhubarb stalks, chopped

• A small handful of raspberries

• ½ teaspoon dried, food-grade hibiscus

• 500 ml water

Simmer the rhubarb and raspberries for approximately 12 minutes. Remove from the heat, add the hibiscus, and leave to steep for another 5 minutes.

Strain, cool, and serve over ice. The hibiscus adds a beautiful ruby colour and a little extra tartness.

A Few More Ingredients to Experiment With

Once you've tried a basic rhubarb infusion, there are plenty of other flavours you could introduce. You might already have some of these growing in your garden.

• Lemon thyme – a fresh citrus flavour with a little herbal depth.

• Pineapple sage – fruity, lightly tropical notes.

• Elderflower – delicate floral sweetness.

• Rosehips – a pleasantly tart, fruity flavour.

• Lavender – a gentle floral note; use very sparingly.

• Apple – natural sweetness that softens the tartness of rhubarb.

• Blackcurrants – a richer berry flavour and deeper colour.

• Lemon basil – an interesting combination of citrus and basil.

• Fennel seeds – gentle aniseed sweetness.

• Vanilla – a lovely way to round out rhubarb's sharpness.

A Few Tips

The basic method is much the same for all these recipes. Gently simmer the chopped rhubarb in water, then add delicate herbs and flowers towards the end so their flavours aren't lost.

Red-stalked rhubarb will generally give you a prettier pink infusion, although green-stalked varieties work just as well.

Remember to use only the rhubarb stalks, never the leaves, which are poisonous. Any edible flowers or herbs should be correctly identified, suitable for consumption and free from sprays. Rhubarb is also relatively high in oxalates, so these drinks may not be suitable for anyone following a low-oxalate diet.

I like the idea of experimenting with whatever happens to be ready for picking in the garden. You could make a different blend each week and soon discover your favourites.

The rhubarb, rose, and lemon verbena is lovely. Do let me know if you try any of them, especially if you discover a combination worth sharing with our podcast listeners.

Happy gardening and happy experimenting!