Recipe courtesy of Marc Forgione
Rhubarb Mimosa
Total:
20 min
Active:
10 min
Yield:
6 drinks
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
6 drinks
Level:
Easy

Ingredients

Directions

Combine the rhubarb, sugar and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until the rhubarb is slightly broken down, about 10 minutes.

Remove from the heat and add the mint; let sit 1 minute, then strain. The mixture should be syrupy; if it's too watery, return to the saucepan and continue cooking until slightly reduced. Cover and refrigerate until cool.

Divide the rhubarb syrup among 6 champagne glasses and top with the prosecco.

Photograph by Kang Kim

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