Yield: 2 servings
Rhubarb tea, a refreshing pink, spring tea, has a fruity, tangy flavor. Traditionally this tea was used unsweetened to cure liver-related problems. It should be used in moderation, not for more than five consecutive days. This recipe was adapted from the New Whole Foods Encyclopedia by Rebecca Wood.
Ingredients:
1/2 stalk rhubarb, chopped
2 cups water
1 teaspoon mint, chamomile, or your favorite herb (optional)
Procedure:
Simmer rhubarb in the water in a non-reactive pot. (Avoid aluminum pots.) Remove from heat and add the optional herbs, allowing to steep for 5 additional minutes.
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Welcome to our new blog!
We are a biodynamic CSA (Community Supported Agriculture) farm on the St. Croix River in Wisconsin. We specialize in growing vegetables biodynamically, providing educational opportunities, and living as a community on the farm.
Recipes can be found in the vegetable categories on the right.
Recipes can be found in the vegetable categories on the right.
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