Rhubarb Mint Tea

TOTAL TIME: Prep: 15 min. Cook: 45 min. + chilling
MAKES: 12 servings

Ingredients

• 4 cups chopped fresh rhubarb
• 2 cups fresh raspberries
• 2 packages (3/4 ounce each) fresh mint leaves
• 3 quarts water
• 4 black tea bags
• 2 cups sugar
• 12 mint sprigs

Directions

1. In a 6-qt. stockpot, combine rhubarb, raspberries, mint and water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Using a fine mesh strainer, strain tea, discarding tea bags and pulp. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; refrigerate until cooled completely. Serve over ice with mint sprigs. Yield: 12 servings (1 cup each).

Nutritional Facts
1 cup: 151 calories, trace fat (trace saturated fat), 0mg cholesterol, 3mg sodium, 38g carbohydrate (35g sugars, 2g fiber), 1g protein