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!!
RHUBARB MIMOSAS RECIPE
- 1 sauce pan
- 1 boil
- 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.
The Rhubarb Mimosas Experience
When I think about Rhubarb Mimosas, I can’t help but smile. You know those perfect spring mornings when the air is crisp, the birds are singing, and the world seems to be blooming right before your eyes? That’s what it feels like to sip on a Rhubarb Mimosa. It’s like a liquid sunrise, a sweet and tangy tribute to the season of renewal.
The Rhubarb Mimosa isn’t just another brunch beverage; it’s a symbol of joy and rejuvenation. Each sip is a reminder of nature’s bounty, a taste of the vibrant pink stalks that signal the end of winter’s reign. So, as you prepare your Rhubarb Mimosa, imagine you’re not just in your kitchen but in a lush garden, basking in the morning sun, toasting to the beauty of a new day.
Now, let’s talk about how to serve this springtime sensation. You might think, “It’s a Mimosa, any champagne flute will do.” But hold on, my friend. To truly appreciate the Rhubarb Mimosa, you need a glass that’s as elegant and cheerful as the drink itself. A tall, slender flute is perfect – it’s like a tulip waiting to bloom.
Fill it up with your homemade rhubarb syrup and top it off with chilled champagne. Then, for that final touch, add a thin slice of rhubarb to the rim of your glass. It’s not just garnish; it’s a promise of the delightful journey that awaits your taste buds.
Cooking Tips and FAQs
Making a Rhubarb Mimosa is simple, but there are a few tips to ensure your cocktail-making experience is as delightful as the drink itself.
- Use Fresh Rhubarb: This is crucial. Fresh rhubarb stalks give your Mimosa its unique flavor and vibrant color.
- Don’t Overcook the Rhubarb: When making your syrup, cook the rhubarb just until it’s soft. Overcooking can make it bitter and dull its beautiful hue.
- The Right Champagne: A Rhubarb Mimosa calls for a dry champagne. It balances the sweetness of the rhubarb and adds that delightful fizz.
You might be wondering, “Can I make the rhubarb syrup in advance?” Absolutely! In fact, it’s better to let it chill overnight to develop a deeper flavor. Just remember to add the champagne just before serving to keep that bubbly effervescence.
The Perfect Start to the Day
As the morning sun streams through your window, take a moment. Feel the cool glass in your hand, see the bubbles dancing to the surface. Listen to the soft pop as you release the cork from the champagne bottle. Lift your Rhubarb Mimosa to your lips. Take a sip. Let the sweet-tart flavors awaken your senses. Revel in the crispness of the champagne, the tanginess of the rhubarb, the subtle sweetness of the sugar.
That is the Rhubarb Mimosa experience. It’s not just about a drink; it’s about embracing the freshness of spring in a glass and savoring it one sip at a time. Now that you have these tips and insights, you’re ready to create your own Rhubarb Mimosa moments. Here’s to fresh beginnings and delightful days – Cheers!
Remember, the Rhubarb Mimosa isn’t just a cocktail; it’s a celebration of spring’s arrival. So, raise your glasses, my friends, and let’s toast to the joy of new beginnings and the art of savoring every moment.