Rhubarb Bellini

Prosecco with Rhubarb Syrup

Ingredients

• 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

Preparation

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