Recipe courtesy of Julie Reiner
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Rhubarb Spritz
Total:
1 hr 10 min
Active:
20 min
Yield:
1 (plus extra compote)
Level:
Easy
Total:
1 hr 10 min
Active:
20 min
Yield:
1 (plus extra compote)
Level:
Easy

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.

Photograph by Ryan Dausch

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Rhubarb Spritz

Recipe courtesy of Valerie Bertinelli

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