Ingredients

The following ingredients have 4 Servings
  • 10 oz Prosecco
  • 3 tbsp rhubarb compote ((instructions below))
  • 2 cups chopped rhubarb, (fresh or frozen)
  • 3 tbsp water
  • 2 tbsp maple syrup, (or sweetener or your choice)
  • 1/2 tsp lemon zest, (optional)

Instruction

  • To make rhubarb compote, put 2 cups chopped rhubarb stalks in a medium pot with 3 tbsp water and 2 tbsp maple syrup. Stir and bring to a boil. Reduce heat and simmer for 15-20 minutes until tender. Purée in a blender and store in the refrigerator.
  • Spoon 3 tablespoons of rhubarb compote into each of 2 champagne flutes or cocktail glasses. Slowly fill glasses with Prosecco. It may bubble up, so add a little at a time to prevent it from overflowing.