Rhubarb Mimosa

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
6 drinks
Level:
Easy

Ingredients
  • 4 stalks rhubarb, cut into 1/2-inch pieces (about 2 cups)
  • 1 cup sugar
  • 1 sprig mint
  • 1 750 -ml bottle prosecco, chilled
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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    This recipe is featured in:

    Mother's Day