Rhubarb Tea – Cai Iz Rewenja

(*) One recipe makes about 10-12 cups.

In Uzbekistan and Kazakhstan in summer rhubarb shines red in the markets. People eat it raw, because its sour pleasant taste is very popular. This sweetened “tea” is very refreshing in the blazing temperature of Asia.

Rinse and drain the rhubarb. Chop the leaves and the hard lower stem ends into small pieces. Cut the rest into small pieces and place in a large saucepan using a large cup as a measuring cup. Count in the process. Then add as many cups of water. Bring to a boil, stirring occasionally. Lower the heat and cover the saucepan. Cook until the rhubarb is mushy.

Pour off the cooking liquid into a pitcher. While the liquid is hot, add sugar to taste – the less sugar, the more thirst-quenching the tea. Cool, then set aside to cool. Add lemon slices and a small clump of mint leaves. Pour into glasses and garnish with more mint leaves.

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