This rhubarb mimosa is like the Grace Kelly of brunch cocktails...glamorous, elegant, and pleasantly assertive. It's the most lovely springtime sparkler I know. The tartness of the rhubarb provides a perfect counterpoint to the fruity sweetness of Prosecco or Cava. So if you want a drink that's pink, pretty, and fit for a princess, pour yourself a rhubarb mimosa.
Jump to:
Ingredients for a Rhubarb Mimosa
- rhubarb
- sugar
- water
- fresh mint
- lemon
- Prosecco or Cava
See recipe card for quantities.
Instructions for a Rhubarb Mimosa
Prepare the Rhubarb Syrup
Clean the rhubarb and cut it into pieces.
Combine the rhubarb, sugar, and water in a medium saucepan.
Bring the mixture to a boil and then reduce to a simmer. Simmer for about 10 to 15 minutes, or until the rhubarb has released its liquid and turned into a pulp.
Remove from heat and add the mint sprigs. Allow to steep for about 10 minutes.
Pour the mixture through a fine mesh strainer to remove all the solids, and then add the lemon juice.
Transfer the rhubarb syrup to a jar and chill.
Assemble the Rhubarb Mimosa
Pour the rhubarb syrup into a champagne flute.
Top with Prosecco or Cava.
Garnish with a sprig of mint and serve immediately.
Hint: The proportions for the rhubarb syrup component of this recipe will yield enough syrup to make about 6 drinks. But if you're serving mimosas for a crowd, the syrup can be easily scaled up!
Variations
There are all sorts of herbs and spices that pair fabulously with rhubarb. Fresh mint is just the tip of the iceberg when it comes to the realm of possible flavors that you might steep into your rhubarb syrup. And if you're looking for specific ideas, a few other interesting options would include rosemary, fresh ginger, star anise, cardamom pods, or juniper.
Make Ahead
Although this drink starts with a homemade rhubarb syrup that does take a little bit of time to prepare, this component can be prepared well in advance. Rhubarb syrup will keep in the refrigerator for up to two weeks. And then whenever you're ready to enjoy a rhubarb mimosa, all you have to do is pour!
Top tip
Rhubarb is a vigorous plant in more ways than one. Native to Siberia (and also growing wild in Alaska), it is notorious for its intense tartness. Consequently, recipes for this rugged perennial often call for such large amounts of sugar that the essence of the rhubarb just seems to get lost. In order to allow your rhubarb the attention it deserves, while still achieving a pleasant balance between sweet and tart, this recipe features a much smaller proportion of sugar than most. (After all, what is the point of a rhubarb mimosa if you can't actually taste any rhubarb?) That being said, if you prefer your mimosas on the sweeter side, you can certainly increase the amount of sugar to whatever level you enjoy.
Related
Looking for more fizzy cocktail recipes? Try these:
Pairing
These are a few of my favorite dishes to pair with a rhubarb mimosa:
📖 Recipe
Rhubarb Mimosa
Equipment
- medium saucepan
- fine mesh strainer
Ingredients
For the Rhubarb Syrup
- 1 pound rhubarb (ends trimmed), chopped into ½ inch pieces
- ½ cup sugar
- 1 cup water
- 2 fresh mint sprigs
- ¼ cup fresh lemon juice
For the Mimosa
- 2 ounces rhubarb syrup
- 4 ounces Prosecco or Cava
- fresh mint sprig, to garnish
Instructions
Prepare the Rhubarb Syrup
- Combine the rhubarb, sugar, and water in a medium saucepan. Bring the mixture to a boil, and then reduce to a simmer.
- Simmer for about 10 to 15 minutes, or until the rhubarb has released its liquid and turned into pulp. Remove from heat and add the mint sprigs. Allow to steep for about 10 minutes.
- Pour the mixture through a fine mesh strainer to remove all the solids, and then add the lemon juice. Transfer the rhubarb syrup to a jar and chill.
Assemble the Mimosa
- Pour the rhubarb syrup into a champagne flute.
- Top with the Prosecco or Cava.
- Garnish with a sprig of mint and serve immediately.
Leave a Reply