Raspberry-Rhubarb Spritzers

Coastal Living
Raspberry-Rhubarb SpritzersRecipe
Photo: Jennifer Davick; Styling: Lynn Nesmith


Rhubard is not just for pies! We use the juice in our festive Raspberry-Rhubarb Spritzers.
Makes 6 servings


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1 cup diced fresh or frozen and thawed rhubarb
1 (6-ounce) container fresh raspberries
1 cup light agave syrup
1 (750-ml) bottle sparkling wine or 1 (1-liter) bottle sparkling water
Garnish: fresh raspberries


Prep: 5 Minutes
Cook: 7 Minutes
Cool: 1 Hours

1. Combine first 3 ingredients and 1 1/4 cups water in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, and simmer 5 minutes.

2. Pour mixture through a fine wire-mesh strainer into a bowl, using a spatula to squeeze out juice. Discard fruit pulp and seeds. Cool mixture completely; transfer to an airtight container, and chill up to 2 weeks.

3. To serve, divide 1/4 cup rhubarb mixture among Champagne flutes or wineglasses. Top with about 1/2 cup sparkling wine. Garnish, if desired.

Created date

February 2014