Sparkling Rhubarb Fizz

by Michelle (2012-05-07 22:43:48)
Categories: 

Ingredients:
215g (1 cup) caster sugar
5 stalks (about 245g) rhubarb, trimmed, leaves   discarded, washed, coarsely chopped
1 tbs rosewater
2 x 750ml bottles   sparkling wine, chilled

Method:
Place the water and sugar in a large saucepan over medium heat and stir until   the sugar dissolves. Increase heat to high and bring to the boil. Add the   rhubarb and return to the boil. Reduce heat to low and simmer, stirring   occasionally, for 10 minutes or until the syrup is bright pink and the rhubarb   is tender (see microwave tip). Remove from heat and set aside until cooled to   room temperature.
Strain the syrup through a fine sieve into a large bowl   and discard the rhubarb pulp. Add the rosewater and stir to combine. Pour into   an airtight container and place in the fridge for 2 hours to chill. Place 1 tbs   of the rhubarb syrup into each serving glass and top with sparkling wine.

Notes  tips
You can make the rhubarb syrup (steps 1  2) up   to 2 days ahead. Store in an airtight container in the fridge. Carry out step 3   just before serving. If rosewater is unavailable, you can use 2 tsp rosewater   essence instead.
Microwave tip: Place the water and sugar in a large   heatproof, microwave-safe bowl or jug. Cook, uncovered, on High/800watts/100%,   stirring every 2 minutes, for 4-6 minutes or until the sugar dissolves. Add the   rhubarb and cook on High/800watts/100% for 5 minutes or until the syrup is   bright pink and the rhubarb is tender.
Recipe and photo supplied by Kathy