When rhubarb is in season in early spring, make the most of its tart flavor with this spicy, pale pink cocktail. It’s easy to scale up, making it perfect for a brunch or as a signature wedding drink.
In a medium (3-quart) saucepan, combine the rhubarb, sugar, and ginger with 1 cup water. Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer, stirring occasionally, until the rhubarb is broken down and softened, about 15 to 20 minutes.
Strain through a fine-mesh sieve, pressing on the solids. Stir in the lemon juice and refrigerate until chilled.
Divide the syrup among 6 champagne flutes (about 1/4 cup each) and top with sparkling wine or soda water.
Photo: Scott Phillips