This Rhubarb Champagne is a springtime take on a mimosa, and is made with sparkling wine or champagne and rhubarb simple syrup.
Today is special, and not just because May the Fourth is Star Wars Day.
Three years ago today, I got my hair curled, put on my mom's veil and a white dress, and said "I Do" to the handsome husband. Since it's my anniversary, I wanted to share something that screams "Sparkles and Happiness!"
When I think 'celebration'-- I think champagne.
This Rhubarb Champagne isn't just sparkling, gorgeous, and delicious-- it's also my favorite color-- PINK!
What do you have to celebrate this spring?
Maybe you're celebrating because you planted a garden, or reached a goal, or you (like me and the husband) have a special day to remember.
This spring I'm thinking back to a happy day three years ago, but also reflecting on all the days gone before and passed since.
If you can't think of a reason to celebrate, remember that the honeysuckle has blossomed, and the days are getting longer and warmer-- and that's a fabulous reason to break out the bubbly!
Making Rhubarb Champagne
All spring long, I've had a jar of rhubarb simple syrup in my fridge-- and I just keep adding to it.
To cook the rhubarb, simply dice it up, and add some sugar and water to a pot.
Cook the rhubarb until it begins to fall apart, and then strain the syrup into a separate container.
Let the syrup cool, and then you can add it to this sweet cocktail (or this one).
While your syrup cools, chill some champagne (or sparkling wine, or prosecco-- whatever bubbly you prefer).
When you're ready-- add a little rhubarb simple syrup to your champagne glass, and then pop the cork on the champagne.
Fill the rest of the glass up with champagne, sip your cocktail, and celebrate!
Want more RHUBARB? Try these:
Rhubarb Simple Syrup:* (See Recipe Notes)
- 1 stalk rhubarb, diced
- 1 cup sugar
- 1 cup water
- 1 ounce rhubarb simple syrup
- 5 ounces champagne (or other sparkling wine)
Rhubarb Simple Syrup:
- Add rhubarb and sugar to a small pot, and fill pot with just enough water to cover the rhubarb. Bring to a boil, then lower heat to medium. Cover, and simmer until the rhubarb stalks begin to fall apart.
- Strain sugar-water off of the rhubarb into a container, reserving rhubarb for another recipe if desired. Allow rhubarb syrup to cool to room temperature. (If desired, put syrup in the fridge to speed cooling process.)
- Pour 1 oz rhubarb simple syrup into a champagne flute or coupe cocktail glass. Top syrup with champagne until the glass is full. Serve immediately.