I feel as though I have been operating on a higher than normal frequency this week. Everything being so new and exciting here, and at the same time trying to get that to-do list checked off with things like car insurance and post office boxes. As I mentioned last time, and I am impatient but I am also really easily flustered. Getting all thrown off, probably looking a little bit too far into the future and not focusing on what is right for right now. If you have even just the slightest idea of what I’m talking about, then take 2 minutes to watch this. And then relax. We’re moving in the right direction.
We got a flash spring storm last night. Sometimes all it takes is a burst of electric energy and a glass of something cool to sip on to make us feel centered again. Maybe it’s nature’s way of reminding us to reset. Maybe not. Either way things feel clearer. Those first few moments after a storm are my favorite. It’s been unseasonably warm here so the cool night air was a welcomed change. I don’t know what the weather has been like where you are, sometimes spring can be all over the map – but here’s hoping that there is some rhubarb and a few cool evenings in your near future.
RHUBARB + ROSE ICED ROOIBOS TEA
Rhubarb is one of my favorite seasonal finds. Because it only last a short time, I always feel like I need to do something special with it. This refreshing pink spring tea is such a treat on a hot day. Look for rhubarb stalks that are mostly pink in color, otherwise your tea might end up looking a bit brown. A hint of mint or ginger would be really lovely here too, and would be a great replacement if you can’t get your hands on dried rose petals. I strain out the rhubarb before adding the tea and petals, that way I can keep the rhubarb for smoothies or compotes.
Hope it’s a sunny spring wherever you are! x
4 cups sliced rhubarb
6 cups filtered water
2 tablespoons dried organic rose petals
1/4 cup loose leaf rooibos tea, or 2-3 bags depending on how strong you want it
Raw unpasteurized honey, to taste – about 2 – 4 tablespoons
Place rhubarb and water in a large pot and bring to a boil. Reduce heat and simmer on low for 20 minutes. Strain rhubarb from water, and return rhubarb infused water to the pot. Add rose petals and rooibos and simmer for 5 minutes. Strain again. Stir in honey for desired sweetness.
Let cool in the fridge for a few hours. Shake before serving. Serve with ice cubes and garnish with rose petals.
Keep in a sealed jar in the fridge for up to one week.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!