Make merry on languid summer days with easy fruity desserts. Mix rhubarb syrup with a bubbly white wine for a light and whimsical cocktail.
Styling Sally Fulham. Photography Jane Ussher.
- 3 cups finely chopped rhubarb (about 5-6 stalks of rhubarb)
- 1 cup sugar
- 2 cup water
- 1 bottle of bubbly wine, chilled
Put everything in a small pot and bring to the boil. Continue to boil mixture for approximately 10 minutes taking care it does not burn.
While still warm, use a wooden spoon to push the liquid through a sieve. Pour the syrup you have collected into a small, sealable bottle. Chill before use.
The leftover fruit pulp can be set aside for another day. It will be quite sweet, but added to other stewed fruit such as apples, will make a scrumptious filling for pies or crumbles.
To assemble your rhubarb cocktails, pour a generous dollop of chilled fruit syrup into the bottom of each cocktail glass and top up with chilled bubbly. We used Everwild Sparkling Reserve Brut NV for its crisp citrus notes.
Give each cocktail a gentle stir with a teaspoon or swizzle stick and server.