Rhubarb Spritz Cocktail

A great rhubarb cocktail to try is the Rhubarb Spritz from “Storied Sips,” by author Erica Duecy (Random House Reference, October 2013, used with permission). It’s a refresher.

½    pound rhubarb stalks
?     cup powdered sugar
Ice cubes
4–6  ounces prosecco or other sparkling wine
1½   ounces Aperol
Club soda
1     grapefruit or orange slice

1. To make ½ a cup rhubarb puree, fill an oiled baking pan with ½ pound of rhubarb stalks cut into 1-inch pieces. Sift powdered sugar over top. Bake 25–30 minutes or until tender.

2. Puree in a food processor then pass through a sieve, removing solids and cooling before use.

3. Fill a glass with ice. Pour in a ½ ounce of the rhubarb puree, then the prosecco and Aperol, and top with club soda. Stir. Squeeze citrus slice into the cocktail and submerge it. Puree amount makes 8 servings.