Rhubarb and Prosecco Fizz

There's talk of a Prosecco shortage this summer, but so far I haven't seen any evidence of it. Maybe it will happen when summer does eventually arrive, but hopefully not, as I quite like my weekend tipple.

There are so many ways to drink Prosecco; as it comes, with a drizzle of Chambord raspberry liquor or Creme de Cassis blackcurrant liquor, or even in a sparkling white sangria, which we enjoyed on a recent holiday in Majorca last month.

Last week I had a few sticks of rhubarb, and rather than making my usual pie or crumble I decided to make a rhubarb vodka syrup to use in a cocktail.

Rhubarb Vodka Syrup - makes approx 300ml

3-4 sticks of rhubarb

cold water

200g caster sugar

100ml vodka

• cut the rhubarb into 1" pieces & add to a large saucepan and cover with cold water
• bring to the boil, turn down the heat and simmer gently (with the lid on) until the rhubarb is completely soft
• leave to cool in the pan
• strain the juices through a jam bag or piece of muslin
• this gave me 600ml of juice, to which I added 200g of sugar (adjust accordingly)
• pour into a saucepan and bring to the boil, and simmer until the juice has been reduced to around 200ml
• stir in 100ml vodka and pour into a sterilised bottle

Rhubarb and Prosecco Fizz

rhubarb vodka syrup

ginger ale

Prosecco

mint leaves

• add approx 10ml of syrup to a champagne flute
• fill to just under halfway with ginger ale
• top up with Prosecco, and add some mint leaves

Ensure that your ingredients are ice cold, and add a small stick of rhubarb as a stirrer