This Rhubarb Champagne is a springtime take on a mimosa, and is made with sparkling wine or champagne and rhubarb simple syrup.
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Rhubarb Champagne

This Rhubarb Champagne is a springtime take on a mimosa, and is made with sparkling wine or champagne and rhubarb simple syrup.
Course Drinks
Cuisine American, French
Diet Gluten Free, Vegan, Vegetarian
Prep Time 14 minutes
Cook Time 1 minute
Total Time 15 minutes
Servings 1 cocktail
Calories 145kcal
Author Sarah Trenalone

Ingredients

Rhubarb Simple Syrup:* (See Recipe Notes)

  • 1 stalk rhubarb, diced
  • 1 cup sugar
  • 1 cup water

Rhubarb Champagne:

  • 1 oz rhubarb simple syrup
  • 5 oz champagne (or other sparkling wine)

Instructions

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.)

Rhubarb Champagne:

  • 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.

Notes

*Faster Cook Time: The Rhubarb Simple Syrup can be made ahead of time to shorten the recipe time to 1 minute.

Nutrition

Calories: 145kcal | Carbohydrates: 22g | Sodium: 26mg | Potassium: 124mg | Sugar: 22g | Calcium: 13mg | Iron: 1.6mg