Rhubarb Iced Tea

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Rhubarbs have a delicious tart flavor that is so good when naturally sweetened. This veggie is popularly used in pies, jams, tarts, crumbles, drinks, and sauces. This time, we are sharing a refreshing, simple drink recipe that you can make over and over again, because after cooking the rhubarb syrup, you can conserve it in the refrigerator and prepare this drink whenever you like.

Rhubarb Iced Tea

This refreshing Rhubarb Iced Tea is unique and simple with a natural sweetener that complements the tartness of the rhubarb.
Course: Drinks
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Low-Carb, Paleo
Servings: 2 people
Calories: 129kcal


  • 1/2 cup rhubarb stalks chopped, rhubarb leaves are not edible
  • 1 cup water
  • 1/4 cup honey substitute with sucanat, coconut palm sugar, or maple syrup
  • ice
  • sparkling water
  • 1 lemon sliced for garnishing


  • Over medium heat, in a medium saucepan, put the water, rhubarb and brown sugar together then boil.
  • When it boils, lower the heat and simmer for 10 minutes or until the rhubarb becomes very soft.
  • Using a sieve, let the rhubarb syrup pass through it, press the rhubarb to take out the juices then discard them. Let the syrup cool down.
  • In 2 glasses, divide the syrup. Fill them up with ice, pour the sparkling water then stir.
  • Garnish with the lemon.


Serving: 1glass with ice | Calories: 129kcal | Carbohydrates: 33g | Protein: 1g | Sodium: 3mg | Fiber: 1g | Sugar: 31g
SmartPoints (Freestyle): 8

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