Rhubarb Mimosa
- Level: Easy
- Yield: 6 drinks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 239
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 38
- Dietary Fiber
- 1
- Sugar
- 35
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 8
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.