Rhubarb cocktail

Make merry on languid summer days with easy fruity desserts. Mix rhubarb syrup with a bubbly white wine for a light and whimsical cocktail.

  • 3 cups finely chopped rhubarb (about 5-6 stalks of rhubarb)
  • 1 cup sugar
  • 2 cup water
  • 1 bottle of bubbly wine, chilled

Put everything in a small pot and bring to the boil. Continue to boil mixture for approximately 10 minutes taking care it does not burn.   

While still warm, use a wooden spoon to push the liquid through a sieve. Pour the syrup you have collected into a small, sealable bottle. Chill before use.  

The leftover fruit pulp can be set aside for another day. It will be quite sweet, but added to other stewed fruit such as apples, will make a scrumptious filling for pies or crumbles.

To assemble your rhubarb cocktails, pour a generous dollop of chilled fruit syrup into the bottom of each cocktail glass and top up with chilled bubbly. We used Everwild Sparkling Reserve Brut NV for its crisp citrus notes.

Give each cocktail a gentle stir with a teaspoon or swizzle stick and server.

Spread the love
Rate This Article:
Previous Article
Next Article
Thank you! Your subscription has been confirmed. You'll hear from us soon.
Sign up to our email newsletters for your weekly dose of good