Rhubarb Mimosa

By HeatherS

Ingredients

• 4 stalks rhubarb, cut into 1/2-inch pieces (about 2 cups)
• 1 cup sugar
• 1 sprig mint
• 1 750-ml bottle prosecco, chilled

Details

Servings 6
Preparation time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

Combine the rhubarb, sugar and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until the rhubarb is slightly broken down, about 10 minutes.

Remove from the heat and add the mint; let sit 1 minute, then strain. The mixture should be syrupy; if it's too watery, return to the saucepan and continue cooking until slightly reduced. Cover and refrigerate until cool.

Divide the rhubarb syrup among 6 champagne glasses and top with the prosecco.

Read more at: http://www.foodnetwork.com/recipes/marc-forgione/rhubarb-mimosa-recipe/index.html?oc=linkback