I was supposed to post about something else rhubarb-related today. But one something rhubarb-related turned into something else rhubarb-related, and before I knew it, I was tired and sticky on an unseasonably warm day, wishing I had something cold to drink, and deciding to push photographing all the rhubarb-somethings until tomorrow.
This little number was born out of a tickle-me-pink rhubarb syrup that was the byproduct of this rhubarb baking spree I’m on. I couldn’t believe how it looked when I strained it out of the rhubarb that been poaching in it.
I liked it so much that when my first rhubarb recipe didn’t turn out quite how I’d imagined, I made even more rhubarb syrup the second time around. A lot. A vat. A cauldron of rhubarb syrup.
The drink itself is pretty straightforward. Make your rhubarb simple syrup, which consists of boiling water and sugar, adding some chopped rhubarb, waiting a few minutes, and straining the poached rhubarb from the syrup. Macerate a little poached rhubarb on the bottom of a glass. Add crushed ice. Spoon in a little of the syrup. Top with chilly prosecco.
Slightly disappointingly, since it’s a lot more prosecco than syrup, the drink ends up being a paler, more salmon-y version than its bright-pink mother. But what it lacks in color it makes up in cool, tart-sweet, sit-on-the-front-porch-and-be-glad-it’s-April refreshment.
You will need
3-4 stalks rhubarb (pinker is better), chopped in 1/2-inch pieces
1 cup sugar
1 cup water
Squeeze of lemon juice
Mint, for garnish
- Heat sugar and water in a thick-bottomed saucepan, stirring occasionally until sugar is completely dissolved. Bring the solution to a boil and immediately add the chopped rhubarb and a squeeze of lemon juice. Let boil for 2-3 minutes. Remove from heat and strain the rhubarb from the syrup. Allow to cool.
Macerate a few pieces of the poached rhubarb in a highball glass or champagne coupe. Add crushed ice. Spoon in rhubarb syrup to desired sweetness. Top with chilled prosecco and garnish with mint.