To get the prettiest blush color for this drink, be sure to choose rhubarb without any green streaks, and dont remove the fibrous pink peel.
Recipe information
Yield
Makes 8 servings
Ingredients
10
ounces rhubarb (about 3 medium stalks), cut into 1/2-inch slices
3
/4 cup sugar
1
tablespoon fresh lemon juice
3
cups seltzer or 1 bottle (750 ml) dry sparkling Cava wine, chilled
Lemon and pink grapefruit slices, halved (optional)
Need to make a substitution?
Preparation
Step 1
In a medium saucepan, stir rhubarb, sugar and lemon juice over medium heat until sugar dissolves. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until rhubarb breaks down completely, about 6 minutes. Strain through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Discard solids. Cover and refrigerate until cold, at least 2 hours and up to 1 day.
Step 2
Divide syrup among 8 glasses. Top with seltzer or Cava. Garnish with lemon and grapefruit slices, if desired. Serve immediately
Nutrition Per Serving
201 calories per serving
0 g fat
29 g carbs
0 g fiber
0 g protein
#### Nutritional analysis provided by Self