Rhubarb Iced Tea

So… my life looks kind of like this right now:

As you can see, I’m busy packing, and next week, moving.  Most of my kitchen is either packed, or I can’t be bothered to make food when I know it will involve washing things that still need to be packed.  Basically, moving makes me incredibly lazy.

But moving also makes me thirsty.  And when I finally take a break, I want a few minutes to sit back and enjoy a refreshing, thirst-quenching beverage (and not necessarily the alcoholic kind).  This week, I had some fresh rhubarb in my fridge, and I couldn’t bring myself to make strawberry rhubarb the other day, so I found a rhubarb iced tea recipe and decided to try that out instead.

Also, how awesome is this old-timey map tray?

The tea cooked and chilled while I packed, and when I was ready to sit down and relax for a minute, this lightly sweetened, ice-cold drink was exactly what I needed.  It would also taste delicious outside in the sun on a hot day.  You could easily spice things up by adding some sparkling water or a sprig of fresh mint.  If you want to get really crazy, mix in a splash of vodka for a refreshing and summery cocktail.

Ok, break time is over.  I have to finish packing up my life now.

Rhubarb Iced Tea

Adapted from Martha Stewart, serves 4 (or 1 very thirsty, stressed out person)

Ingredients:

6 stalks rhubarb, cut into 3-inch lengths

6 cups water

Agave, to taste (I like my iced teas only slightly sweetened, so I didn’t add much)

Directions:

1.  Bring the rhubarb and water to boil in a large saucepan, then simmer for an hour.

2.  Strain the liquid, add agave to taste (I like mine just barely sweetened), and chill.

3.  Serve over ice.

Enjoy!