Recipe courtesy of Marc Forgione
From:
Food Network Magazine
Rhubarb Mimosa
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 6 drinks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 239
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 6 drinks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 239
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
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.
