Time: 20 min.
Complexity: easily
Servings: 6

Rhubarb is not only great in sweet desserts; it's also perfect for refreshing cocktails. Iron Chef America host Mark Forgione makes a mint syrup with it and mixes it with Prosecco sparkling wine.

Ingredients:

• 4 rhubarb stalks, cut into 1cm pieces (about 2 cups)
• 1 cup of sugar
• 1 sprig of mint
• 1 bottle (750 ml) chilled Prosecco

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rhubarb, mint, syrup, clearing

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Preparation:

Step 1
• In a medium saucepan, combine rhubarb, sugar, and 2 cups water. Bring to a boil over medium-high heat and cook, stirring occasionally, until the rhubarb begins to break down into strands, about 10 minutes.
  
  Remove from heat and add the mint. Let it sit for 1 minute, then strain. The mixture should have the consistency of syrup. If it's too thin, return the pan to the heat and continue cooking until it's slightly reduced. Cover and refrigerate.
  
  Spread the rhubarb syrup over 6 champagne glasses and top with Prosecco.

Votes: 2