The ancient Chinese used it in medicine. The medieval Europeans traded for it along the Silk Road. And today we love it in pies, sauces, muffins or just plain, dipped in a little sugar. But the best way to eat rhubarb is with sweet, ripe strawberries. Like in this refreshingly fruity, deep red tisane. It tastes as bright and juicy as a fresh-picked berry, with a tart rhubarb punch and a subtle hint of yogurt creaminess. We love it hot or iced, or as the base for sweet, zippy sangria. Now that’s a beautiful thing. Caffeine-free.
And packaged in this sleek, colourful tin, it makes the perfect gift. And as with any tea tin, you can bring them back to the store to get $0.50 off your next refill.
Makes about 20-25 cups of hot tea or 10-12 cups of iced tea.