Rhubarb, a plant whose stalks can be used in a variety of dishes, is known for its tart flavor, and it makes a great accompaniment to strawberries in a pie or jam.

In this recipe for iced tea, however, the tartness is balanced by the sweet ginger sugar on the rim of the glass and the cool mint leaves in the tea.

Its vibrant pink color, contrasted with the green mint garnish, makes it a beautiful part of any summer meal.

Makes 2 quarts.

RHUBARB & MINT ICED TEA WITH GINGER SUGAR RIM

FOR THE ICED TEA:

20 stalks of rhubarb (as red as possible)
1 bunch of mint
1 cup sugar
2 quarts warm water

FOR THE GINGER SUGAR:
2 cups sugar
1 2-inch piece of fresh ginger

ICED TEA:
Wash the rhubarb well and chop into small pieces. Tear the mint leaves and add to the rhubarb. In a large bowl, coat the chopped rhubarb and mint with the sugar and allow to rest for about an hour. When the rhubarb begins to give off a little liquid, add the warm water (if the water is too hot, it will start to cook the rhubarb, which you don't want). Allow the tea to steep for a few hours, overnight if possible. Strain the mixture, being careful not to push any of the rhubarb through the strainer.

GINGER SUGAR:
Peel and grate the ginger, then squeeze the juice out of the pulp and add to the sugar. Mix well until fully incorporated. Spread the sugar out to dry on a cookie sheet for a few hours, or dry for about an hour in the oven at 200. When the sugar is dry, rub through a fine sieve or strainer to granulate it again.

TO SERVE:
Dampen a paper towel and dab the rim of the glass on it. Set the rim of the glass into the sugar. Carefully pour the tea over ice and garnish with a mint sprig.

CHEF'S HINT:
If the Rhubarb & Mint Iced Tea is not as pink as you'd like it to be, add a few sliced strawberries or touch of grenadine for color.

OPTIONAL:
Add a shot of frozen vodka to create a cocktail.

Recipe source: Portland Press Herald