Rhubarb-Raspberry Cooler

raspberry-rhubarb cooler
Rhubarb-Raspberry Cooler
Makes about 2 quarts
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  1. 2 quarts water
  2. 1½ pounds fresh rhubarb, cut into 2-inch pieces
  3. 3 raspberry herbal tea bags*
  4. 1 cup sugar
  5. ½ teaspoon almond extract
  6. Garnish: fresh mint, fresh raspberries
  1. In a large saucepan, bring 2 quarts water and rhubarb to a boil. Reduce heat, cover, and simmer for 30 minutes. Remove from heat, and add tea bags; cover and let stand for 15 minutes.
  2. Strain mixture into a pitcher, discarding solids, and stir in sugar and extract until dissolved. Refrigerate until chilled. Serve over ice, and garnish with mint and raspberry, if desired.
  1. *We used Celestial Seasonings Raspberry Zinger Herbal Tea.
  2. Two (12-ounce) bags frozen rhubarb can be used in place of fresh.
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