Celebrate the summer by cooling off with this unique infusion of rhubarb, orange and mint. One glass contains vitamin C as well as lutein and zeaxanthin, two phytochemicals that fall into the carotenoid family and have antioxidant properties.
- 3 cups fresh rhubarb, cut crosswise in 1/2-inch slices, about 3/4 lb.
- 4 cups cups cold water
- 1 cup cup strawberries, sliced
- 1 cup cup orange juice
- 4 mint sprigs, for garnish
- In large, stainless steel or other non-reactive saucepan, combine rhubarb and water. Cover and bring to boil over medium-high heat.
- Reduce heat and simmer for 15 minutes. Set the covered pot aside to steep for 10 minutes.
- Set the large strainer over the bowl. Pour the contents of the pot into the strainer and drain liquid into the bowl. Using the back of a wooden spoon, press very lightly on rhubarb, just to extract liquid that drains easily. Pressing too firmly will make the infusion cloudy. Discard pulp.
- Pour liquid, about 4 cups, into a jar or other container, preferably glass, and let sit until room temperature, then cover and refrigerate for up to 2 days.
- To serve Refresher, measure 3 cups of rhubarb infusion. Pour 1/2 cup into pitcher, add strawberries, and muddle until combined. Pour in remaining rhubarb infusion and orange juice.
- Divide Refresher among 4 ice-filled, tall glasses. Garnish each glass with mint sprig, if using.
- For single serving, in a glass, combine 1/4 cup rhubarb infusion with 2 strawberries, and then add remaining 1/2 cup infusion, 1/4 cup orange juice and ice.
Optional: sweeten to taste with agave syrup, honey or sugar.
This recipe contains cancer fighting foods:
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Love the rhubarb orange refresher!!!!
I was wondering about the health benefits of rhubarb as we have a huge patch in our yard. It is so bountiful and I was looking for ways to use it. This recipe is just perfect. My husband and I both enjoy. I do add a couple teaspoons of honey to sweeten a bit but other than that it is just perfect for us as written. It is so simple and enables us to make use of our rhubarb.