If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: How could fresh rhubarb syrup topped with dry sparkling wine not be the perfect spring and summer drink?! Especially for brunch. Or a picnic. Or just because. —fiveandspice
Makes: 1 1/2 cups of syrup and 10 to 12 drinks
ounces fresh rhubarb, chopped into 1/2-inch pieces
cup sugar (this makes for a relatively non-tart syrup. If you like it tart, use ¾ cup)
cup boiling water
Prosecco (or another dry sparkling wine), chilled
- To make the syrup, in a blender, combine the rhubarb and sugar. Pour in the boiling water, cover the blender, and blend until completely puréed. Strain through a fine mesh sieve and store the syrup in an airtight jar for up to a couple weeks in the refrigerator. Reserve the pulp for another use, like spreading on buttered toast or scones or stirring into some sautéed garlic and ginger to make a topping for pork tenderloin.
- To make the cocktail, put 3/4 ounce of the chilled syrup in a cocktail coupe or Champagne flute, then top with the Prosecco. Adjust the amount of rhubarb syrup to taste.
- This recipe is a Community Pick!