Rhubarb Rose Infusion
Serves: 8 cups
*Use the darkest red rhubarb that you can find. The lighter the rhubarb is, the less pink the drink will be. Greenish stalks of rhubarb will result in a brown color. Deep red, thin stalks give the best color.
  • 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
  1. 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.
  2. Remove the pot from the heat and add the mint and rose petals to the mixture. Cover and let steep for 5 minutes.
  3. 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.
  4. Add honey to the mixture until desired sweetness is achieved.
  5. Chill.
  6. Serve over ice.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2018/05/12/rhubarb-rose-infusion/