So… my life looks kind of like this right now:
As you can see, I’m busy packing, and next week, moving. Most of my kitchen is either packed, or I can’t be bothered to make food when I know it will involve washing things that still need to be packed. Basically, moving makes me incredibly lazy.
But moving also makes me thirsty. And when I finally take a break, I want a few minutes to sit back and enjoy a refreshing, thirst-quenching beverage (and not necessarily the alcoholic kind). This week, I had some fresh rhubarb in my fridge, and I couldn’t bring myself to make strawberry rhubarb the other day, so I found a rhubarb iced tea recipe and decided to try that out instead.
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| Also, how awesome is this old-timey map tray? |
The tea cooked and chilled while I packed, and when I was ready to sit down and relax for a minute, this lightly sweetened, ice-cold drink was exactly what I needed. It would also taste delicious outside in the sun on a hot day. You could easily spice things up by adding some sparkling water or a sprig of fresh mint. If you want to get really crazy, mix in a splash of vodka for a refreshing and summery cocktail.
Ok, break time is over. I have to finish packing up my life now.
Rhubarb Iced Tea
Adapted from Martha Stewart, serves 4 (or 1 very thirsty, stressed out person)
Ingredients:
6 stalks rhubarb, cut into 3-inch lengths
6 cups water
Agave, to taste (I like my iced teas only slightly sweetened, so I didn’t add much)
Directions:
1. Bring the rhubarb and water to boil in a large saucepan, then simmer for an hour.
2. Strain the liquid, add agave to taste (I like mine just barely sweetened), and chill.
3. Serve over ice.
Enjoy!
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