This Rhubarb and Prosecco Spritzer, spiked with a bit of honey, raspberries, and mint. It’s not too sweet and not too fruity, with just a hint of rhubarb’s tang and a pale pink color. It would make a gorgeous aperitif for a spring dinner party – or you could simply enjoy it on a sunny evening after a great long weekend.
Rhubarb-Prosecco Spritzer
Serves 4-6.
- 1/2 lb rhubarb (about 4-5 medium sized stalks), plus 1 stalk for garnish
- 1 cinnamon stick
- honey, to taste
- 1 (750ml) bottle Prosecco, chilled
- 1/2 c. fresh or frozen raspberries
- 4-6 sprigs mint
- Wash the rhubarb and remove any leaves or brown spots. Slice the stalks into 2 inch lengths and place in a large saucepan with the cinnamon stick. Add water to cover by 1/2 an inch. Bring to a boil over medium-high heat, then immediately lower heat and simmer rhubarb until fruit is soft and water is pink, about 5-7 minutes. Remove from heat.
- Pour liquid through a fine mesh strainer or a cheesecloth into a large heatproof bowl, squeezing the fruit pulp to extract as much liquid as possible. Discard the fruit pulp and cinnamon stick. Stir honey into the warm liquid until it is sweet enough for your liking (I used about 3 TBS). Stir the honey until it is fully dissolved. Cover and chill for at least 30 minutes.
- Place rhubarb liquid into your serving vessel. Add chilled prosecco and raspberries to the rhubarb liquid. Pour the drink into glasses, and garnish with a small piece of rhubarb and a sprig of mint. Serve chilled.
Dining and Cooking