Featured Recipe: Strawberry Rhubarb Iced Tea

1 pint strawberries
1/2 lb rhubarb, chopped
2 bags English Breakfast tea
3 tbsp sugar
2 quarts water

Bring 2 quarts water to light boil and steep tea for 10 minutes and discard bags. Combine rhubarb, water, and sugar in a stove pot. Cook over medium heat stirring until rhubarb has broken down, cool, strain, and set aside. When both tea and rhubarb syrup are cooled, combine and serve in glasses with sliced fresh strawberries and ice. For added flavor, add a sprig of mint and a lemon wedge. This week you can enjoy this recipe with Arkansas strawberries from New South Coop and rhubarb from Freedom Road Farm!

Share:Buffer this pageDigg thisEmail to someoneShare on FacebookFlattr the authorGoogle+Share on LinkedInPin on PinterestPrint this pageShare on RedditShare on StumbleUponshare on TumblrTweet about this on Twitter