Rhubarb Mimosas

Friday, April 3, 2015

Rhubarb season is upon us–I've seen it popping up on grocery store shelves and in strawberry treats more and more over the last few weeks. I can't imagine better time to combine rhubarb with a bit of bubbly for a truly lovely spring cocktail, perfect for a celebratory brunch this weekend!

Rhubarb Mimosa

1 - 2 oz rhubarb syrup
1 sprig mint
sparkling wine

In a saucepan, combine 4 stalks of roughly copped rhubarb with 1 cup of sugar and 1 cup of water. Bring to a boil over medium heat, stirring occasionally, until rhubarb is slightly broken down. Once syrupy, remove from heat and add mint sprig. Let sit for 1 minute, then strain and cool. Add 1 to 2 oz rhubarb syrup to taste to a Champagne flute, then top with sparkling wine.

Notes: This rhubarb-mint syrup would also be lovely with club soda or as a sweetener in a springtime margarita. Cheers!

Image by Hang Kim for Food Network.


  1. This looks lovely + so simple! Can't wait to try making one for my next date night! Happy weekend loves! xo

  2. I could use of these, right now!!!!!

  3. Anything with sparkling wine and I'm there!

  4. What a perfect springtime and early summer cocktail! Can't wait to try this one out.



A Crimson Kiss – Timeless Events and Classic Cocktails by Ana Degenaar : Blogger