Rhubarb Mimosa (Marc Forgione) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
4 stalks rhubarb, cut into 1/2-inch pieces (about 2 cups) |
1 cup sugar |
1 sprig mint |
1 750 -ml bottle prosecco, chilled |
Directions:
1. Combine the rhubarb, sugar and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until the rhubarb is slightly broken down, about 10 minutes.
2. Remove from the heat and add the mint; let sit 1 minute, then strain. The mixture should be syrupy; if it's too watery, return to the saucepan and continue cooking until slightly reduced. Cover and refrigerate until cool.
3. Divide the rhubarb syrup among 6 champagne glasses and top with the prosecco.
4. Photograph by Kang Kim
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