Recipe courtesy of Julie Reiner
From:
Food Network Magazine
Rhubarb Spritz
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Active: 20 min
- Yield: 1 (plus extra compote)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 622
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 131 g
- Dietary Fiber
- 7 g
- Sugar
- 117 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 13 mg
- Level: Easy
- Total: 1 hr 10 min
- Active: 20 min
- Yield: 1 (plus extra compote)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 622
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 131 g
- Dietary Fiber
- 7 g
- Sugar
- 117 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 13 mg
Ingredients
Directions
- Make the compote: Combine the rhubarb, strawberries, orange zest and juice, lemon zest, sugar and vanilla in a bowl. Let macerate at room temperature until juicy, about 30 minutes. Transfer to a saucepan and simmer until syrupy, about 20 minutes; let cool. Blend with an immersion blender until smooth. (The compote will keep in the refrigerator for up to 5 days.)
- Make the cocktail: Combine the Aperol, gin, lemon juice and 1/2 ounce of the compote in a cocktail shaker and fill with ice. Shake until very cold, about 1 minute.
- Strain the mixture into a wine glass filled with ice. Top with the prosecco and garnish with a strawberry slice.
