Rhubarb is one of my favorite Spring treats. It can be challenging to find local, but when I saw some at Whole Foods yesterday I had to get it. At least it is seasonal. Since strawberries aren’t quite in season yet, I had to find another use for the rhubarb. When in doubt, use it in a cocktail. At least that is a motto I like to come back to. I made this simple syrup several years back and was so glad for the opportunity to try it again.
You can simply mix a shot of this in with a glass of prosecco. Or if you want to get fancy (more fun!) you can try this concoction:[typography font=”Covered By Your Grace” size=”28″ size_format=”px”]Rhubarb Sparkler[/typography]
1 oz. light rum
1 oz. dark rum
Juice of 1/2 lime or lemon (a combination also works)
1 oz. spiced rhubarb simple syrup
Top with Prosecco
*Shake or stir all ingredients together (minus prosecco), serve over ice and top with prosecco. Garnish with a lime and enjoy!