Rhubarb Bellini

From Nerdhaus
Jump to: navigation, search
Prosecco with Rhubarb Syrup


  • 6 cups water
  • 1 cup cane sugar (substitute with ½ to ¾ cup agave syrup)
  • 6 cups coarsely chopped rhubarb (about 6 large stalks)
  • zest and juice of one lemon


  1. In a large saucepan, bring water and sugar to a boil
  2. Add rhubarb, return to boil, then turn down heat and simmer for 5 minutes
  3. Add lemon zest and stir gently
  4. Strain into a bowl, allowing pulp to drain for 10 minutes without pressing
  5. Transfer to a pitcher and add lemon juice
  6. Refrigerate for at least 1 hour

Serving Suggestion

Mix equal parts syrup and unflavored sparkling water or sparkling wine, such as Prosecco. Top with a lemon twist.

Nutrition Facts

Per serving (½ cup syrup and ½ cup sparkling water)

  • 46 calories
  • 0g fat
  • 0g protein
  • 11g carbs
  • 1g fiber
  • 4mg sodium