Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Say Hello to the Flavors of Spring
Rhubarb Spritz
Getting reviews...
- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 15 min
- Yield: 1 drink
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 547
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 127 g
- Dietary Fiber
- 4 g
- Sugar
- 116 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 15 min
- Yield: 1 drink
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 547
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 127 g
- Dietary Fiber
- 4 g
- Sugar
- 116 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
Ingredients
Rhubarb Syrup:
Directions
- Add a few ice cubes to a glass. Then add the Rhubarb Syrup and elderflower liqueur. Top off with prosecco, stir and serve.
Rhubarb Syrup:
Yield:
3/4 cup
- For the rhubarb syrup: In a medium saucepot, add the rhubarb, sugar and 1/2 cup water. Bring to a gentle simmer over medium-low heat and cook until the rhubarb is tender and the liquid turns bright pink, 15 to 20 minutes. Strain the syrup and let cool completely.
