Rhubarb Green Tea Slush

Add cherries, rhubarb and sugar into a saucepan. Cook on low for about 20 minutes, stirring occasionally until the rhubarb is soft and tender. Do not boil or scorch the bottom of the pan.

Meanwhile, make your green tea on the stove. Bring the water to a boil in another saucepan, add tea bags, remove pan from heat, put the lid on and let the tea steep for 15 minutes.

Add the rhubarb cherry mixture to a blender and puree.

Remove tea bags from tea and add tea into the blender. Put the lid on and mix. Pour the mixture into a freezer safe container.

Place the beverage in the freezer for 4-6 hours until it becomes “slushy” or freeze overnight and blend the frozen mixture before serving. If you freeze the drink overnight, let it sit out on the counter for about an hour before trying to blend the frozen drink.

Garnish with some mint leaves or rhubarb stalks if desired and enjoy.