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

Frances Largeman-Roth
Recipe by Coastal Living April 2014

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Jennifer Davick; Styling: Lynn Nesmith

Recipe Summary

prep:
5 mins
cook:
7 mins
cool:
1 hr
total:
1 hr 12 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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