My mom has been making rhubarb juice for years. She has a beautiful clump of rhubarb in her perennial garden that produces more fruit than one family can consume.
At family dinners, she will often offer rhubarb juice as a substitute for wine. As pretty as the rhubarb juice is, I usually stick with a glass of wine!
My rhubarb patch at the farm is starting to show signs of life and I still have a few pounds of rhubarb left in the freezer from last summer.
This coming Sunday, we are having friends over for dinner so I thought I would make a rhubarb syrup to drop into the bottom of a glass of Prosecco. The sour of the rhubarb and the sweetness of the Prosecco will make a lovely aperitif!
makes 3 1/2 cups
4 cups strawberry rhubarb, cut into 1″ pieces
1 cup white sugar
1 cup water
Place everything in a medium-sized sauce pot and bring to a boil. Boil gently until rhubarb is soft. Rhubarb can be finicky so just keep checking!
Set a fine sieve over a medium size bowl and pour the rhubarb mixture into sieve.
Allow rhubarb mixture to drain until liquid stops running…about 1/2 hour
Pour the syrup through a funnel into a jar or bottle. Allow the syrup to cool before covering the bottle.
Syrup will keep in the refrigerator up to 2 weeks.
To make my Rhubarb Bellini…place 2 tablespoons of rhubarb syrup in the bottom of a champagne flute. Then gently pour the Prosecco down the inside of the flute until it reaches the top! It is a perfect Springtime cocktail.
We can forever think of William and Kate, as we raise our glass of bubbles in the Spring!
Thanks for reading!
Get More Recipes Like This In Your Inbox
Join my mailing list to receive the latest recipes right in your inbox.