Rhubarb & Ginger Iced Tea
Blush-pink and tart, with ginger heat rising underneath.
VeganDairy-freeGluten-free
17 min(5m prep, 12m cook)
4 servings
easy
Ingredients
4 servings
Method
Tips & swaps
- • Do not press the rhubarb pulp hard through the sieve or the tea goes cloudy. Forced rhubarb, in season from January, gives the brightest pink colour.
Storage & reheating
Keeps in the fridge for up to 3 days.
Nutrition (per serving)
60
Kcal
0g
Protein
15g
Carbs
0g
Fat
1g
Fibre
Estimated values, for guidance only.
