Recipe courtesy of Julie Reiner
From:
Food Network Magazine
Rhubarb Spritz
- Level: Easy
- Yield: 1 (plus extra compote)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 622
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 131
- Dietary Fiber
- 7
- Sugar
- 117
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 13
- Total: 1 hr 10 min
- Active: 20 min
Ingredients
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
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.