Rhubarb season is almost over, so I thought I better get these made. My Grandma always said to never eat rhubarb in a month that starts with “A” so my days are numbered. My mom got me a bottle of Prosecco for Mother’s Day (she knows me well) along with this recipe to try. She was coming over today to help with pickles so I thought this would be a good drink to share after all the hard work canning.
It’s basically just making rhubarb simple syrup and topping with the Prosecco. You boil two cups chopped rhubarb in a pot with one cup sugar and two cups water. Cook for 10 minutes or so, until the rhubarb starts to break down and they sauce begins to thicken.
Once you take it off the burner add a sprig of mint and stir for about a minute and strain the syrup into another container and chill until you are ready to drink.
For full disclosure, I added a drop or two of red food coloring to add a little color to the syrup. It really enhanced the look of the drink too. I hope you give this a try at your next brunch or special event. I will certainly have to make these next year for Mother’s Day. Cheers!!
- 4 stalks rhubarb (about 2 cups)
- 1 C sugar
- 2 C water
- 1 sprig mint
- 1 bottle Prosecco chilled
- Dice rhubarb
- Combine with water and sugar in a sauce pan.
- Bring to a boil and cook until the rhubarb starts to break down and the sauce thickens. About 10 minutes.
- Remove from the heat and add a sprig of mint and stir. About one minute.
- Strain the mixture into a bowl.
- Add a drop or two of red food coloring if you would like a bit more red color.
- Chill until ready to serve.
- Pour a syrup about have full in a champagne glass and top with the Prosecco.