Rhubarb Mimosa

1. 1

   Combine the rhubarb, sugar and 2 cups water in a medium saucepan.

2. 2

   Bring to a boil over medium-high heat and cook, stirring occasionally, until the rhubarb is slightly broken down, about 10 minutes.

3. 3

   Remove from the heat and add the mint; let sit 1 minute, then strain.

4. 4

   The mixture should be syrupy; if it's too watery, return to the saucepan and continue cooking until slightly reduced.

5. 5

   Cover and refrigerate until cool.

6. 6

   Divide the rhubarb syrup among 6 champagne glasses and top with the prosecco.

7. 7

   Photograph by Kang Kim

No nutritional information available.

No additional tips available.