Rhubarb Mimosa

Name: Rhubarb Mimosa
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 drinks
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

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 6 drinks

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 6 drinks

Ingredients

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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

Recipe courtesy Marc Forgione for Food Network Magazine