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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