Recipe by Emma Haberman
For many brunch eaters nationwide, myself included, Easter Sunday marked the first of many hours-long outdoor brunches that will define their spring weekends. In New York City, where personal outdoor space is scarce, springtime revelers squeeze onto rooftops, balconies and courtyards and bask in the warm rays of sunshine, bacon, and breakfast cocktails. Spring is a great time to branch out from the usual Bloody Mary’s and Mimosas and serve your guests something new.
Though rhubarb can grow year-round, it flourishes when warm weather returns, particularly in April or May. Rhubarb’s unique tart flavor is tasty on its own, but it’s especially delicious paired with sweet strawberries. This cocktail evokes the classic strawberry-rhubarb pie, but with a fizzy kick to start your weekend off right.
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Calories per serving: 95 per serving
Prep time: 20 mins
Cooking time: 1 hour
Total time: 1 hour 20 min
1/3 cup sugar
1/3 cup water
1/2 cup rhubarb stalks, cleaned and diced
1/2 cup strawberries, cleaned and halved
1 bottle Prosecco
1. Combine sugar and water in a heavy saucepan over medium heat. Stir until sugar is dissolved.
2. Add rhubarb and allow to simmer until tender, about 15 minutes. Add strawberries and simmer for 10 more minutes.
3. Allow mixture to chill. Puree in a food processor until the rhubarb and strawberries form a pulpy mixture.
4. Pour two tablespoons of the strawberry-rhubarb mixture into a champagne flute and top with Prosecco.