Rhubarb Champagne
This Rhubarb Champagne is a springtime take on a mimosa, and is made with sparkling wine or champagne and rhubarb simple syrup.
Ingredients
- 1 stalk rhubarb, diced
- 1 cup sugar
- 1 cup water
- 1 ounce rhubarb simple syrup
- 5 ounces champagne (or other sparkling wine)
Instructions
- 1
--- Rhubarb Simple Syrup: ---
- 2
Add rhubarb and sugar to a small pot, and fill pot with just enough water to cover the rhubarb. Bring to a boil, then lower heat to medium. Cover, and simmer until the rhubarb stalks begin to fall apart.
- 3
Strain sugar-water off of the rhubarb into a container, reserving rhubarb for another recipe if desired. Allow rhubarb syrup to cool to room temperature. (If desired, put syrup in the fridge to speed cooling process.)
- 4
--- Rhubarb Champagne: ---
- 5
Pour 1 oz rhubarb simple syrup into a champagne flute or coupe cocktail glass. Top syrup with champagne until the glass is full. Serve immediately.
Cook it from the original
This recipe comes from champagne-tastes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on champagne-tastes.com