Rhubarb Mimosa
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.
Servings 1 drink
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.