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Rhubarb Tea

Dinner, Lunch, Low Phosphorus, Low Potassium, Low Protein, Low Sodium

Ingredients

Based on 8 servings per recipe.

  • 8 rhubarb stalks
  • 8 water
  • ~1/3 cup or to your taste sugar

Preparation

  1. Cut eight stalks of rhubarb into 3-inch lengths, add them to 8 cups of water, bring to a boil and simmer for one hour.
  2. Strain the liquid, add sugar to taste (about a third of a cup), and let cool.
  3. Pour into glasses over ice, and garnish with a sprig of fresh mint.

About This Recipe

Go for a new summer flavor with this unusual iced beverage.

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