August 5, 2015
Sparkling Rhubarb-Infused Prosecco
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.
Yield: Makes 12 Cocktails
- 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.
- 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.
- 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