Strawberry, Rhubarb Infused Iced Tea

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Rhubarb “Tea”

This Strawberry, Rhubarb Infused Iced Tea recipe is a slightly modified version from The sweet/tart combination of strawberries and rhubarb make a cooling summery iced tea that’s naturally caffeine-free.


  • Rhubarb stalks.
  • 1 cup water for each stalk of rhubarb.
  • Sugar to taste (optional) For a vegan-friendly version substitute with honey.
  • Fresh mint and sliced strawberry to garnish.


Wash the rhubarb stalks and cut into three inch lengths and place in a heavy bottomed pot. Add about 1 cup of water for each stalk of rhubarb, and bring to a boil. Reduce to a simmer, cover, and let cook, stirring occasionally, for about one hour. Strain, and add sugar to taste while the infusion is still warm. Add sliced strawberries to a pitcher and pour cooled rhubarb infused tea over. Refrigerate until cold. Serve with ice, and garnish with mint and a sliced strawberry.

Photo credit: godairyfree

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Peep-Infused Vodka
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To rim the glasses:

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12 Days of Delicious: Home Cooked For The Holidays

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12 Home Cooked Holiday Recipies

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 _ ____________________ _

 close-up of soup1. Coconut and Butternut Squash Soup by

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2. Spicy Pumpkin Hummus by


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3. Boozy Eggnog with Almond Milk by Chef Todd English


Make It A Sides Buffet…

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7. Roasted Pumpkin Soup by Martha Stewert

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What’s the holiday season without a glass of spiked eggnog? This year, instead of just adding rum. Why not spike it with bourbon and brandy as well; make it holiday to remember?

Boozy Eggnog with Almond Milk


6 Large Eggs, separated
½ cup sugar
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½ cup Bourbon
½ cup brandy
½ cup rum
Grated nutmeg


Beat the yolks with the sugar until thick. Gradually add the almond milks, bourbon, rum, brandy. Chill

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Grate nutmeg to garnish.

Photo Credit: Source: The Talk

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