She’s on the move. My little girl, at 7 months is crawling, chewing on cables, pulling herself up and putting every little crumb and Lego into her mouth. It’s a constant eyes-on-Ivy phase. Good thing she is so darn adorable.
Remember last year? There was rhubarb and there were my first visions of pink. The thought of a little girl living inside of me was enough to sustain me through a difficult pregnancy – most days.
She’s here now and of course I can’t imagine life without our little princess.
This year there is an active little girl and there is rhubarb once again. For both of these things I am thrilled.
It seems as if Spring is just starting to reach us and since it’s arrival I’ve managed to put nearly ten pounds of rhubarb to good use. It’s been added to champagne, roasted (on several occasions) poached, and steeped in water with a touch of lemon and honey – which brings us to today’s recipe.
I spotted this pale pink, refreshing tea on Martha’s site. I’ve done many things with rhubarb but never have I thought of turning it into tea.
My version replaces the sugar with honey and adds a touch of lemon peel giving me the idea that rhubarb lemonade would also be brilliant.
This recipe is for true rhubarb fans as it essentially tastes as if you are chewing on a lightly sweetened stalk of the tart vegetable. Now I realize that for many this isn’t a selling point but for me it is. It is light in color and flavor and perfectly refreshing. I take mine with a hint of lemon and very lightly sweetened. I appreciate the tart tang and revel in the bite of each sip. I imagine myself planting the tender, young starts in my little garden while sipping on this Cherry Blossom hued beverage but it is far too cold for icy beverages to be enjoyed outside. Instead I sit indoors enjoying the tea while admiring the garden that was planted in the rain while wearing a heavy jacket, scarf and boots. Either way, I’m drinking this tea and I’m happy with that.
inspired by Martha Stewart (always)
makes 8 servings.
This recipe is so perfectly simple. Essentially for every large stalk of rhubarb there will be one cup of water.
If using 8 large stalks, cut each into 1 inch chunks. Add those to 8 cups water in a large sauce pan. Add a couple of strips of lemon peel. Bring all of that to a boil then decrease heat until you have reached a gentle simmer. Simmer for 30 minutes then turn off the heat and let cool for a couple of hours. Strain the tea and add honey to desired sweetness. Chill completely then serve with mint (or in my case Basil – a member of the mint family and totally acceptable in sweet applications) and more lemon peel.