I'll be back soon with a long-overdue blog post, but until I have time for that, I wanted to share a quick recipe that I improvised over the weekend with some leftover farmers market rhubarb.I originally bought the rhubarb to make these cinnamon rhubarb loaves for a friend (a recipe I highly recommend, by the way). I had a bunch leftover, though, so I went looking for something new to make with them.
I stumbled upon this recipe from MarthaStewart.com for rhubarb iced tea. It looked delicious, but I didn't have as much rhubarb as it called for. I did, however, have almost a full pound of cherries that were going soft in my refrigerator, so I decided to throw them in and improvise my own iced tea recipe.
The results were delicious, summer-refreshing, and surprisingly easy. Here's the recipe I came up with:
Rhubarb Cherry Iced Tea
2 1/2 cups of washed fresh rhubarb, chopped into 3-inch pieces
Roughly 1 pound of fresh cherries, pitted and halved
7 cups of water
1/4 cup of sugar, more of less to taste
In large saucepan, combine rhubarb, cherries and water. Bring pot to boil, then simmer for 1 hour. Strain fruit from liquid; add sugar to taste. (I added about a quarter cup, but some people like sweeter iced tea.) Allow tea to cool before serving. Enjoy!