Spring Sipper: Rhubarb Iced Tea
Sometimes we’re not into heavy desserts but we still want something sweet to close out a meal, especially at the end of the day. Forget heating up the oven or fighting the parchment paper to line a pan, though: all you need for this recipe is a small sauce pot and a little spring rhubarb.
Ashley from Not Without Salt has a small passion for the sweet shade of pink tha rhubarb brings into her kitchen each spring. She puts it to use by making her own tea. She simmers cleaned stalks with a little honey and some lemon to brighten things up.
Rhubarb is in extreme abundance this time of year across this country and because of this it’s usually an inexpensive find at your local farmer’s market (if you don’t have some already growing in your backyard). This is a super simple way to make something tasty from all those stalks before they fade. You can’t help but take joy in its soft pink hue, and it’s a drink that’s perfect for parties or just an afternoon on the porch.
• Get the recipe: Rhubarb Iced Tea at Not Without Salt
(Image: Not Without Salt)