Raspberry-Rhubarb Spritzers

Photo: Jennifer Davick; Styling: Lynn Nesmith  

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

Yield: Makes 6 servings
Recipe from Coastal Living

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Recipe Time

Cook Time:
Prep Time:
Cool: 1 Hour


  • 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


  1. 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. 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. 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.
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