For the Iced Tea
- 20 stalks of rhubarb as red as possible
- 1 bunch of mint
- 1 cup of sugar
- 2 quarts of warm water
For the Ginger Sugar
- 2 cups of sugar
- 1 – 2.5 inch piece of fresh ginger
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 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.
Peel and grate the ginger, then squeeze the juice out of the pulp and add 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 a 200 degree oven.
When the sugar is dry, rub through a fine sieve or strainer to granulate it again.
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.
If the Rhubarb & Mint Iced Tea is not as pink as you’d like it to be, add a few sliced strawberries or a touch of grenadine for color.
Add a shot of frozen vodka to create a cocktail!