- 6
- 20 mins
4.5/5
(12 Votes)
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
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
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