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Ingredients
- 5 cups (20 oz.) frozen cut rhubarb
- 1/3 cup sugar plus additional for rimming glasses
- 2 cups water
- 1 milliliter bottle (750 ml) Lambrusco sparkling wine, chilled
- Frozen skewered small red seedless grapes for garnish
Directions
1. Bring rhubarb, sugar, and water to a boil in a 3-quart saucepan. Simmer mixture, covered, stirring occasionally, for 20 minutes. Pour mixture through a fine-mesh sieve set over a bowl, pressing on solids before discarding them, and let cool.
2. Rub rims of champagne flutes with a finder dipped in water. Dip rims into a shallow bowl of sugar until just coated.
3. Rub rims of champagne flutes with a finger dipped in water. Dip rims into a shallow bowl of sugar until just coated.
4. Spoon 1/3 cup of rhubarb syrup into each of four flutes and top with about 6 ounces Lambrusco. Garnish with grapes, if desired. Makes 4 servings.
Nutrition Facts
- Servings Per Recipe 4
- cal.(kcal)220,
- carb.(g)25,
- pro.(g)1,
- sodium(mg)14,
- Percent Daily Values are based on a 2,000 calorie diet
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