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Rhubarb-Ginger Sparkler

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Serves 6

  • by Melissa Denchak from Fine Cooking
    Issue 116

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.
 

  • 1 lb. fresh rhubarb, roughly chopped
  • 1 cup granulated sugar
  • 1-1/2 oz. (about a 2-inch piece) peeled and sliced fresh ginger
  • 1/4 cup fresh lemon juice
  • 750ml sparkling wine, or 24 fl oz. soda water

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

Great alternative to mimosas for a special brunch. I'm also planning to experiment with this same syrup in gin or vodka cocktails...a good springtime concoction!

Really nice!

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