Recipe courtesy of Julie Reiner

Rhubarb Spritz

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 20 min
  • Yield: 1 (plus extra compote)
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4 ounces rhubarb, chopped

1 cup strawberries, hulled

Grated zest and juice of 1/2 orange

Grated zest of 1/2 lemon

1/2 cup sugar

3/4 teaspoon pure vanilla extract

1 1/4 ounces Aperol

1/2 ounce gin

1/4 ounce fresh lemon juice

2 ounces prosecco or other sparkling wine

Strawberry slice, for garnish


  1. 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.)
  2. 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.
  3. Strain the mixture into a wine glass filled with ice. Top with the prosecco and garnish with a strawberry slice.