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.
Rhubarb-prosecco cocktail
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
Dry prosecco
Crushed ice
Mint, for garnish
Directions
- 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.
This is so beautiful! Farmers markets start up in a couple of weeks and I am planning on buying heaps of rhubarb for recipes like this one.
Thanks, Tim! Um, yeah…rhubarb is just starting to show up in our markets and I’m getting a little out of control with my new rhubarb habit. You’ll see :)
P.S. I was in Chicago for a whirlwind 6 hours a few weeks ago, and tried my darndest to get to Floriole because of you. But unfortunately, it’s not as close to Union Station as I had hoped. Sigh, another time.
I absolutely love this recipe. I wanted to let you know that I mention and link to your recipe on a post I did on simple syrups and summer cocktails :-) http://www.katherinemartinelli.com/blog/2011/four-simple-syrup-recipes-and-a-grenadine/
Wow, this drink looks amazing! I love rhubarb – so yummy! And combined with prosecco, it sounds delightful!
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