Title: Cold Rhubarb Tea [Vermont]> Shaker
Categories: Beverages
Yield: 4 Servings

4	c	Water
4	c	Rhubarb stalks with red skin unpeeled and diced
3/4	c	Sugar
1		Lemon or orange; juice of
1		Lemon or orange zest

Simmer rhubarb in water until very tender, about 20 minutes. Strain. Add juice, zest (rind), and sugar. Stir until sugar has dissolved. Cool well and serve over ice in tall, clear glasses.

Source: "Seasoned with Grace My Generation of Shaker Cooking" by Eldress Bertha Lindsay, The Countryman Press, Woodstock, Vermont ISBN 0-88150-099-2 1987 typed by Dorothy Hair 5/20/94

From: Dorothy Flatman Date: 05-17-98 (15:21) The Once And Future Legend (1) Cooking

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