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Rhubarb Rose Infusion

Dark red rhubarb stalks are sliced and simmered in water with rosehips(which add that lemony tartness along with a dose of vitamin C!), then steeped with dried rose petals and fresh mint. It’s then strained, sweetened with raw honey, and chilled.

Prepare and serve with Wooden Utensils for a better taste. 

Serves: 8 cups


  • 2½ pounds Rhubarb, sliced into ½" pieces(use dark red stalks)
  • 3 tablespoons Dried Rosehips
  • 8 cups Water
  • ¼ cup Dried Rose Petals(use organic)
  • ⅔ cup Fresh Mint Leaves(I leave them on the trimmed stems)
  • Raw Honey, to taste


  1. Place the rhubarb and rosehips in a large pot. Cover with water and bring just to a simmer over the stove. Cover the pot. Reduce the heat to low and cook for 15-20 minutes.
  2. Remove the pot from the heat and add the mint and rose petals to the mixture. Cover and let steep for 5 minutes.
  3. Strain the mixture through a fine mesh sieve, pressing on the rhubarb to extract as much as possible without forcing it through the sieve. Discard the solids.
  4. Add honey to the mixture until desired sweetness is achieved.
  5. Chill.
  6. Serve over ice.

Recipe from The Kitchen Mccabe

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