This rhubarb rose infusion is my spring anthem. I’ve made it about four times since rhubarb season hit and it has been my absolute favorite way to use it!
What is this magic drink? It reminds my of a subtle rhubarb lemonade- sans lemons, of course. Dark red rhubarb stalks are sliced and simmered in water with rosehips(which add that lemony tartness along with a dose of vitamin C!), then steeped with dried rose petals and fresh mint. It’s then strained, sweetened with raw honey, and chilled. I love to serve it over ice.
The pretty pink color alone has me all heart eyed over it! But it also packs a nutritional punch alongside it’s unique floral/tart flavor. It may look a bit girly, but I vouch for it’s man-friendly appeal – my husband is a big fan too!
- 2½ pounds Rhubarb, sliced into ½" pieces(use dark red stalks)
- 3 tablespoons Dried Rosehips
- 8 cups Water
- ¼ cup Dried Rose Petals(use organic)
- ⅔ cup Fresh Mint Leaves(I leave them on the trimmed stems)
- Raw Honey, to taste
- Place the rhubarb and rosehips in a large pot. Cover with water and bring just to a simmer over the stove. Cover the pot. Reduce the heat to low and cook for 15-20 minutes.
- Remove the pot from the heat and add the mint and rose petals to the mixture. Cover and let steep for 5 minutes.
- Strain the mixture through a fine mesh sieve, pressing on the rhubarb to extract as much as possible without forcing it through the sieve. Discard the solids.
- Add honey to the mixture until desired sweetness is achieved.
- Serve over ice.
Recipe adapted from Amy Chaplin’s book At Home In The Whole Food Kitchen