August 5, 2015

Sparkling Rhubarb-Infused Prosecco

Recipe: Eric Vellend

Tart and sparkly with a nice hit of citrus, fresh rhubarb compote adds a pretty blush to your favorite Prosecco. Pair together with your very own DIY cheese board and really surprise guests at your next BBQ party.


  • 1 lb. fresh or frozen (thawed) rhubarb, cut into 1” chunks
  • 1⁄3 cup granulated sugar

  • 1 tsp freshly grated orange zest
  • Prosecco, cava or champagne, chilled


Yield: Makes 12 Cocktails

  1. Place rhubarb, sugar and zest in a medium saucepan over medium-high heat. Cover and bring to a boil. Turn heat down to medium and simmer for 2 to 3 minutes. Remove lid and continue to simmer for 3 minutes, or until mixture has thickened.
  2. Let mixture cool slightly. Using an immersion blender, blend for about 30 seconds until mixture is smooth and all pulp is removed. Let compote cool completely.
  3. To serve: place a spoonful of compote into the bottom of a stemmed glass. Fill the glass halfway with sparkling wine, stir to blend, then top with more bubbly.

Serve sparkling wine with a seasonal fruit purée as guests arrive for a festive start to the meal



Virginia MacDonald


House & Home August 2010 Issue