It’s rhubarb time! It seems to be a good year for it and you can spot the massive leaves lurking in people’s gardens all over the place. Partner in crime writing, Julia, grows rhubarb and has been giving it away to friend and neighbours as she can’t keep up with this year’s crop! Fortunately, she also enjoys drinking prosecco, or cava (she isn’t fussy!) so I’ll leave her to tell you her latest rhubarb discovery…
“I don’t have much of a sweet tooth, so you won’t find me turning out rhubarb crumble or pie, I simply stew it, keeping it quite sharp and eat it with yogurt for breakfast… but you can only eat so much of it and can only get so many tubs in the freezer!
In desperation, I began looking online for other uses for rhubarb… and came up with a very easy idea for putting a zing into your summer drink selection!”
How to make a rhubarb prosecco cocktail:
First, make a rhubarb syrup:
Makes about 250ml
- 450g/1 pound fresh rhubarb cut into disks
- 100g/3.5oz cup sugar
- 125ml/4.2fl oz cup water
Put all the ingredients into a medium saucepan and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes or until the fruit is very soft. Turn the heat off and cool in the pan.
Strain through a fine sieve into a measuring jug. Leave the fruit to drain for a few hours and then use a funnel transfer to a bottle or other suitable container. Keeps in the fridge for up to four weeks!
Next, add the alcohol!
Put 1tbsp of the luscious pink syrup in a glass
Top up with prosecco, cava or, if you are splashing out, Champagne
The rhubarb syrup will keep for up to a month in the fridge so why not make a big batch and invite all your neighbours round!
If a cocktail isn’t your thing, it’s also delicious as a porridge topping or drizzled on ice-cream!