Rhubarb Nutrition Facts & Health Benefits | A Tart Superfood

Introduction: The Nutritional Power of Rhubarb

Rhubarb (Rheum rhabarbarum) is a unique vegetable often treated as a fruit in culinary contexts. Known for its tart flavor and vibrant red stalks, rhubarb is not only a versatile ingredient in the kitchen but also a source of several essential nutrients. This article delves into the nutritional profile and health benefits of rhubarb, highlighting why it deserves a place in your diet.(NatureWord, veggiesinfo.com)

Nutritional Profile of Rhubarb (Per 100g Serving)

Rhubarb is low in calories and contains a variety of vitamins and minerals:(Nutrition And You.com)

• Calories: 21 kcal
• Protein: 0.9 g
• Total Fat: 0.2 g
• Carbohydrates: 4.5 g
  • Sugars: 1.1 g
  • Dietary Fiber: 1.8 g
• Vitamin K: 29 µg (24% DV)
• Vitamin C: 8 mg (9% DV)
• Calcium: 86 mg (9% DV)
• Potassium: 288 mg (8% DV)
• Magnesium: 12 mg (3% DV)
• Iron: 0.22 mg (3% DV)(KetoDiet, Food Struct)

Health Benefits of Rhubarb

1. Supports Bone Health

Rhubarb is a good source of vitamin K, providing about 24% of the daily value per 100g serving. Vitamin K plays a crucial role in bone metabolism and helps maintain bone density.(CookingEggs)

2. Aids Digestion

With 1.8 grams of dietary fiber per 100g, rhubarb can contribute to digestive health by promoting regular bowel movements and preventing constipation.

3. Rich in Antioxidants

Rhubarb contains antioxidants like anthocyanins and polyphenols, which help combat oxidative stress and may reduce the risk of chronic diseases.

4. Low in Calories

At just 21 calories per 100g, rhubarb is a low-calorie food, making it suitable for weight management diets.(Nutrition And You.com)

Culinary Uses of Rhubarb

Rhubarb’s tart flavor makes it a popular ingredient in various dishes:

• Desserts: Commonly used in pies, crumbles, and jams.
• Beverages: Can be incorporated into cocktails and teas.
• Savory Dishes: Pairs well with meats and can be used in sauces.(NatureWord)

When preparing rhubarb, it’s important to note that only the stalks are edible; the leaves contain oxalic acid and are toxic.(Real Simple)

Precautions

While rhubarb offers several health benefits, it also contains oxalates, which can contribute to kidney stone formation in susceptible individuals. Those with a history of kidney stones should consume rhubarb in moderation.(Healthline)

Conclusion

Rhubarb is a nutritious, low-calorie vegetable that provides essential vitamins and minerals, particularly vitamin K and fiber. Its antioxidant properties and versatility in cooking make it a valuable addition to a balanced diet. However, due to its oxalate content, individuals prone to kidney stones should consume it cautiously.

Rhubarb and Lemon Cake | A Zesty Springtime Delight

Introduction: A Harmonious Blend of Tart and Sweet

The Rhubarb and Lemon Cake is a delightful dessert that combines the tartness of rhubarb with the bright citrus flavor of lemon. This cake is perfect for spring and summer gatherings, offering a moist crumb and a refreshing taste that appeals to a wide range of palates.

Why You’ll Love This Cake

• Seasonal Ingredients: Utilizes fresh rhubarb, a spring favorite, paired with lemon for a refreshing taste.
• Moist Texture: Incorporates ingredients like sour cream or yogurt to ensure a tender crumb.
• Versatile Serving: Suitable for breakfast, brunch, or dessert.
• Simple Preparation: Straightforward steps make it accessible for both novice and experienced bakers.

Ingredients

For the Cake:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup chopped fresh rhubarb(Allrecipes, bonicellicookingclub.com)

For the Glaze:

• ¾ cup powdered sugar
• 1–2 tablespoons fresh lemon juice(The Baker Chick)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add Wet Ingredients: Beat in the eggs one at a time. Stir in lemon juice, lemon zest, vanilla extract, and sour cream or Greek yogurt until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in Rhubarb: Gently fold the chopped rhubarb into the batter.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Prepare Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
10. Glaze the Loaf: Once the loaf is completely cooled, drizzle the glaze over the top. Allow it to set before slicing.

Serving Suggestions

• Afternoon Tea: Pair a slice with your favorite tea for a delightful snack.
• Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Gifting: Wrap slices in parchment paper and tie with a ribbon for a thoughtful homemade gift.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Extend freshness by refrigerating for up to a week.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Rhubarb and Lemon Cake offers a harmonious blend of tart and sweet flavors, making it a standout choice for various occasions. Its moist texture and vibrant taste are sure to impress family and friends alike.

Lemon Rhubarb Loaf with Glaze | A Zesty Springtime Treat

Introduction: A Perfect Balance of Tart and Sweet

The Lemon Rhubarb Loaf with Glaze is a delightful dessert that combines the tangy flavor of rhubarb with the bright zest of lemon. This moist and tender loaf is topped with a sweet lemon glaze, making it an ideal treat for springtime gatherings, afternoon teas, or a simple indulgence at home.

Why You’ll Love This Recipe

• Seasonal Ingredients: Utilizes fresh rhubarb, a spring favorite, paired with lemon for a refreshing taste.
• Moist Texture: Incorporates sour cream or yogurt to ensure a tender crumb.
• Versatile Serving: Perfect for breakfast, brunch, or dessert.
• Simple Preparation: Straightforward steps suitable for both novice and experienced bakers.(Hidden Recipes)

Ingredients

For the Loaf:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup chopped fresh rhubarb(goergie.me, Yumtastic Recipes, modawantelarab.blogspot.com, Instagram)

For the Glaze:

• ¾ cup powdered sugar
• 1–2 tablespoons fresh lemon juice(Yumtastic Recipes)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add Wet Ingredients: Beat in the eggs one at a time. Stir in lemon juice, lemon zest, vanilla extract, and sour cream or Greek yogurt until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in Rhubarb: Gently fold the chopped rhubarb into the batter.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Prepare Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
10. Glaze the Loaf: Once the loaf is completely cooled, drizzle the glaze over the top. Allow it to set before slicing.

Serving Suggestions

• Afternoon Tea: Pair a slice with your favorite tea for a delightful snack.
• Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Gifting: Wrap slices in parchment paper and tie with a ribbon for a thoughtful homemade gift.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Extend freshness by refrigerating for up to a week.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Lemon Rhubarb Loaf with Glaze offers a harmonious blend of tart and sweet flavors, making it a standout choice for various occasions. Its moist texture and vibrant taste are sure to impress family and friends alike.(Recipestasteful)

Lemon Rhubarb Loaf with Glaze | A Zesty Springtime Treat

Introduction: A Perfect Balance of Tart and Sweet

The Lemon Rhubarb Loaf with Glaze is a delightful dessert that combines the tangy flavor of rhubarb with the bright zest of lemon. This moist and tender loaf is topped with a sweet lemon glaze, making it an ideal treat for springtime gatherings, afternoon teas, or a simple indulgence at home.

Why You’ll Love This Recipe

• Seasonal Ingredients: Utilizes fresh rhubarb, a spring favorite, paired with lemon for a refreshing taste.
• Moist Texture: Incorporates sour cream or yogurt to ensure a tender crumb.
• Versatile Serving: Perfect for breakfast, brunch, or dessert.
• Simple Preparation: Straightforward steps suitable for both novice and experienced bakers.(Hidden Recipes)

Ingredients

For the Loaf:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup chopped fresh rhubarb(goergie.me, Yumtastic Recipes, modawantelarab.blogspot.com, Instagram)

For the Glaze:

• ¾ cup powdered sugar
• 1–2 tablespoons fresh lemon juice(Yumtastic Recipes)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add Wet Ingredients: Beat in the eggs one at a time. Stir in lemon juice, lemon zest, vanilla extract, and sour cream or Greek yogurt until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in Rhubarb: Gently fold the chopped rhubarb into the batter.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Prepare Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
10. Glaze the Loaf: Once the loaf is completely cooled, drizzle the glaze over the top. Allow it to set before slicing.

Serving Suggestions

• Afternoon Tea: Pair a slice with your favorite tea for a delightful snack.
• Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Gifting: Wrap slices in parchment paper and tie with a ribbon for a thoughtful homemade gift.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Extend freshness by refrigerating for up to a week.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Lemon Rhubarb Loaf with Glaze offers a harmonious blend of tart and sweet flavors, making it a standout choice for various occasions. Its moist texture and vibrant taste are sure to impress family and friends alike.(Recipestasteful)

Lemon Rhubarb Loaf with Glaze | A Zesty Springtime Treat

Introduction: A Perfect Balance of Tart and Sweet

The Lemon Rhubarb Loaf with Glaze is a delightful dessert that combines the tangy flavor of rhubarb with the bright zest of lemon. This moist and tender loaf is topped with a sweet lemon glaze, making it an ideal treat for springtime gatherings, afternoon teas, or a simple indulgence at home.

Why You’ll Love This Recipe

• Seasonal Ingredients: Utilizes fresh rhubarb, a spring favorite, paired with lemon for a refreshing taste.
• Moist Texture: Incorporates sour cream or yogurt to ensure a tender crumb.
• Versatile Serving: Perfect for breakfast, brunch, or dessert.
• Simple Preparation: Straightforward steps suitable for both novice and experienced bakers.(Hidden Recipes)

Ingredients

For the Loaf:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup chopped fresh rhubarb(goergie.me, Yumtastic Recipes, modawantelarab.blogspot.com, Instagram)

For the Glaze:

• ¾ cup powdered sugar
• 1–2 tablespoons fresh lemon juice(Yumtastic Recipes)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add Wet Ingredients: Beat in the eggs one at a time. Stir in lemon juice, lemon zest, vanilla extract, and sour cream or Greek yogurt until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in Rhubarb: Gently fold the chopped rhubarb into the batter.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Prepare Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
10. Glaze the Loaf: Once the loaf is completely cooled, drizzle the glaze over the top. Allow it to set before slicing.

Serving Suggestions

• Afternoon Tea: Pair a slice with your favorite tea for a delightful snack.
• Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Gifting: Wrap slices in parchment paper and tie with a ribbon for a thoughtful homemade gift.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Extend freshness by refrigerating for up to a week.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Lemon Rhubarb Loaf with Glaze offers a harmonious blend of tart and sweet flavors, making it a standout choice for various occasions. Its moist texture and vibrant taste are sure to impress family and friends alike.(Recipestasteful)

Slingsby Rhubarb Gin: A Yorkshire Classic with a Fruity Twist

Introduction: A Taste of Yorkshire Heritage

Slingsby Rhubarb Gin is a premium flavoured gin that artfully combines the tartness of Yorkshire rhubarb with a complex botanical base. Crafted in Harrogate, North Yorkshire, this gin reflects the region’s rich heritage and dedication to quality.

Craftsmanship and Ingredients

The foundation of Slingsby Rhubarb Gin is their award-winning London Dry Gin, which incorporates a blend of locally sourced botanicals, including primrose, sweet cicely, nettle, milk thistle, and rosehip. These are complemented by green and jasmine teas from Taylors of Harrogate. The gin is then infused with rhubarb sourced from the renowned ‘Rhubarb Triangle’ in Yorkshire, resulting in a vibrant pink hue and a unique flavour profile. (Good Food)

Tasting Notes

• Nose: Aromas of jammy summer fruits, notably rhubarb and raspberry, with hints of pink grapefruit. (Good Food)
• Palate: A balanced blend of sweet rhubarb and tart grapefruit, underpinned by subtle citrus and spice notes.
• Finish: A smooth yet pleasantly tart finish that lingers on the palate. (Good Food)

Serving Suggestions

• Classic G&T: Serve over ice with premium elderflower tonic and garnish with a slice of pink grapefruit or fresh raspberries. (Slingsby Gin UK)
• Rhubarb & Raspberry Gin Mule:
  • 50ml Slingsby Rhubarb Gin
  • ½ lime, chopped
  • Ginger beer
  • Fresh raspberries
  • Mint leaves(meta-bev.com)
  Muddle lime and raspberries in a glass, add gin and mint, fill with ice, top with ginger beer, and stir. (meta-bev.com)

Awards and Recognition

Slingsby Rhubarb Gin has garnered several accolades, including:

• Gold at The Gin Masters (2020)
• Silver at the World Gin Awards (2021)(Master of Malt, meta-bev.com)

Availability

Slingsby Rhubarb Gin is available in various sizes, including 70cl bottles. It can be purchased from retailers such as:(Rusty Nail Spirits)

• Master of Malt
• Ocado
• Spirit of Harrogate

Conclusion

Slingsby Rhubarb Gin offers a harmonious blend of traditional gin botanicals and the distinctive tartness of Yorkshire rhubarb. Its versatility makes it suitable for classic gin cocktails or innovative creations, appealing to both gin enthusiasts and newcomers alike.(Rusty Nail Spirits)

Rhubarb and Elderflower Cake | A Delightful Springtime Treat

Introduction: A Harmonious Blend of Tart and Floral Flavors

The Rhubarb and Elderflower Cake is a quintessential spring dessert that marries the tartness of rhubarb with the delicate floral notes of elderflower. This cake offers a moist, tender crumb complemented by a luscious elderflower-infused cream, making it a perfect centerpiece for seasonal gatherings or afternoon teas.

Why You’ll Love This Cake

• Seasonal Ingredients: Utilizes fresh rhubarb and elderflower cordial, celebrating spring’s bounty.
• Balanced Flavors: The tartness of rhubarb pairs beautifully with the sweet, floral elderflower.
• Elegant Presentation: Adorned with roasted rhubarb and edible flowers, it’s as visually appealing as it is delicious.
• Versatile Occasion: Suitable for birthdays, garden parties, or as a delightful weekend bake.

Ingredients

For the Roasted Rhubarb:

• 400g trimmed rhubarb, cut into 4–5 cm slices
• 110g caster sugar
• ½ lemon, zested and juiced
• 2 tbsp elderflower cordial(Countrywide)

For the Cake:

• 115g unsalted butter, at room temperature, plus extra for greasing
• 95g whole, skin-on almonds (or use blanched or ground almonds)
• 200g golden caster sugar
• 1 lemon, zested
• 3 eggs (2 whole and 1 white only)
• 1 tsp vanilla extract
• 1 tbsp elderflower cordial, plus extra for brushing
• 100g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 130g full-fat natural yogurt(everythinglooksrosie.com, Good Food Middle East, Countrywide, Good Food)

For the Elderflower Cream:

• 300ml double cream
• 2 tbsp elderflower cordial
• 100g full-fat natural yogurt(Good Food Middle East, littlewhisk.co.uk)

To Decorate:

• Fresh elderflowers or edible flowers (such as rose, lilac, geranium, or peony petals)(littlewhisk.co.uk)

Instructions

1. Roast the Rhubarb:

• Preheat the oven to 200°C (180°C fan/gas 6).
• Line a high-sided baking tray with parchment paper.
• Place the rhubarb slices on the tray, sprinkle with caster sugar, lemon zest, lemon juice, and elderflower cordial.
• Cover with foil and roast for 25 minutes until tender.
• Remove from the oven, strain the rhubarb, and reserve the syrup.
• Reduce the oven temperature to 190°C (170°C fan/gas 5).(littlewhisk.co.uk, Rest Less, cook.bitscry.com, everythinglooksrosie.com)

2. Prepare the Cake Batter:

• Grease and line two 20cm round cake tins with parchment paper.
• In a food processor, blitz the almonds until finely ground (if using whole almonds).
• In a stand mixer, cream the butter on medium speed for 2 minutes.
• Add the golden caster sugar and lemon zest, then beat for 5 minutes until light and fluffy.
• Reduce the speed and add the eggs, egg white, vanilla extract, and elderflower cordial, mixing until combined.
• In a separate bowl, combine the flour, ground almonds, baking powder, bicarbonate of soda, and a pinch of salt.
• With the mixer on low speed, alternately add the dry ingredients and yogurt in batches, starting and ending with the dry ingredients.
• Fold in half of the roasted rhubarb and 1 tbsp of the reserved syrup.(everythinglooksrosie.com, littlewhisk.co.uk)

3. Bake the Cakes:

• Divide the batter evenly between the prepared tins.
• Bake for 25–30 minutes, or until a skewer inserted into the center comes out clean.
• Allow the cakes to cool completely in the tins on a wire rack before removing.(littlewhisk.co.uk)

4. Prepare the Elderflower Cream:

• In a bowl, whip the double cream to soft peaks.
• Fold in the elderflower cordial and yogurt until combined.
• Gently fold in three-quarters of the remaining roasted rhubarb.(littlewhisk.co.uk, annabelsdeliciouslybritish.co.uk, everythinglooksrosie.com)

5. Assemble the Cake:

• Place one cake layer flat-side down on a serving plate.
• Prick the surface with a skewer and brush with elderflower cordial.
• Spread half of the elderflower cream over the cake.
• Top with the second cake layer, prick, and brush with cordial.
• Spread the remaining cream on top.
• Decorate with the remaining roasted rhubarb, drizzle with reserved syrup, and garnish with edible flowers.(littlewhisk.co.uk, Good Food)

Serving Suggestions

• Afternoon Tea: Pair with a cup of Earl Grey or chamomile tea.
• Dessert: Serve with a scoop of vanilla ice cream or a dollop of crème fraîche.
• Celebrations: An elegant choice for birthdays, anniversaries, or garden parties.

Storage Tips

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Unfrosted cake layers can be wrapped and frozen for up to a month. Thaw and assemble with fresh cream and rhubarb before serving.

Rhubarb Iced Tea | Refreshing Recipes, Variations & Brewing Tips

Introduction: A Tart and Refreshing Summer Beverage

Rhubarb iced tea is a delightful fusion of the tartness of rhubarb and the soothing qualities of tea. Perfect for warm days, this beverage offers a unique twist on traditional iced teas, combining vibrant flavors with a beautiful pink hue.(Gourmande in the Kitchen)

Classic Rhubarb Iced Tea Recipe

This recipe yields a gallon of refreshing rhubarb iced tea, ideal for gatherings or personal enjoyment.

Ingredients:

• 8 cups water, divided
• 4 cups chopped rhubarb
• 3 family-size tea bags
• 4 fresh mint leaves
• 1 cup white sugar
• 3 tablespoons lemon juice
• Ice cubes(Food52, Allrecipes)

Instructions:

1. Bring 4 cups of water to a boil. Add chopped rhubarb, cover, and simmer for 30 minutes.
2. Remove from heat and stir in tea bags and mint leaves. Cover and let steep for 30 minutes.
3. In a large pitcher, combine sugar and lemon juice. Strain the rhubarb and tea mixture over the sugar, discarding solids. Stir until sugar dissolves.
4. Add the remaining 4 cups of water to the pitcher and stir. Serve over ice. (Allrecipes)

Variations to Explore

1. Honey Rhubarb Iced Tea

For a natural sweetener alternative, replace white sugar with honey. Simmer 8 stalks of rhubarb in 8 cups of water for 1 hour. Strain, then sweeten with 1/3 cup honey (adjust to taste). Serve over ice with a mint garnish. (Pinterest, Food.com)

2. Strawberry-Rhubarb Iced Tea

Combine the flavors of strawberries and rhubarb for a fruity twist. Prepare a rhubarb syrup by cooking 3 cups chopped rhubarb with 1.5 cups water and 3 tablespoons sugar until the rhubarb breaks down. Brew 2 quarts of English Breakfast tea, then combine with the rhubarb syrup. Add sliced strawberries and serve over ice. (Serious Eats)

Brewing Tips for the Perfect Rhubarb Iced Tea

• Use Fresh Rhubarb: Fresh rhubarb provides the best flavor and color.
• Adjust Sweetness: Taste the tea before serving and adjust the sweetness to your preference.
• Chill Thoroughly: Allow the tea to cool completely before serving to enhance its refreshing qualities.
• Garnish Creatively: Add lemon slices, mint sprigs, or even edible flowers for an appealing presentation.

Serving Suggestions

• Afternoon Refreshment: Serve rhubarb iced tea as a midday pick-me-up.
• Picnic Companion: Pair with light sandwiches and salads for a delightful picnic beverage.
• Brunch Beverage: Offer as a non-alcoholic option during brunch gatherings.
• Cocktail Base: Use as a base for summer cocktails by adding a splash of gin or vodka.

Conclusion

Rhubarb iced tea is a versatile and refreshing drink that brings a unique flavor to your beverage repertoire. Whether you stick to the classic recipe or experiment with variations like honey or strawberry infusions, this tart and sweet tea is sure to become a seasonal favorite.

Lemon Rhubarb Loaf with Glaze | Moist, Zesty & Perfect for Spring

Introduction: A Bright and Tangy Delight

The Lemon Rhubarb Loaf with Glaze is a delightful fusion of tart rhubarb and zesty lemon, creating a moist and flavorful treat that’s perfect for springtime. Whether you’re enjoying it with your afternoon tea or serving it as a dessert, this loaf is sure to impress.(Recipestasteful)

Why You’ll Love This Lemon Rhubarb Loaf

• Zesty & Tangy: The combination of lemon and rhubarb offers a refreshing flavor profile.
• Moist & Tender: Ingredients like sour cream or Greek yogurt ensure a soft crumb.
• Simple Ingredients: No need for fancy ingredients; everything is likely already in your pantry.
• Versatile: Perfect for breakfast, brunch, or dessert.(goergie.me, Instagram)

Ingredients

For the Loaf:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup chopped fresh rhubarb(goergie.me, Yumtastic Recipes, recipesfiber.com, modawantelarab.blogspot.com, grandmarecipesflash.com, Instagram)

For the Glaze:

• ¾ cup powdered sugar
• 1–2 tablespoons fresh lemon juice(Yumtastic Recipes)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.(Recipestasteful)
2. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.(Yumtastic Recipes)
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add Wet Ingredients: Beat in the eggs one at a time. Stir in lemon juice, lemon zest, vanilla extract, and sour cream or Greek yogurt until well combined.(Facebook)
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.(Recipestasteful)
6. Fold in Rhubarb: Gently fold the chopped rhubarb into the batter.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Prepare Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.(Yumtastic Recipes)
10. Glaze the Loaf: Once the loaf is completely cooled, drizzle the glaze over the top. Allow it to set before slicing.(Recipestasteful)

Serving Suggestions

• Breakfast or Brunch: Pair a slice with your morning coffee or tea.
• Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Gifting: Wrap slices in parchment paper and tie with a ribbon for a thoughtful homemade gift.(Recipestasteful)

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Extend freshness by refrigerating for up to a week.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.