Directions:
- Combine the rhubarb, sugar and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until the rhubarb is slightly broken down, about 10 minutes.
- Remove from the heat and add the mint; let sit 1 minute, then strain. The mixture should be syrupy; if it's too watery, return to the saucepan and continue cooking until slightly reduced. Cover and refrigerate until cool.
- Divide the rhubarb syrup among 6 champagne glasses and top with the prosecco.
- Photograph by Kang Kim
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.94 Kcal (356 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.76mg | 0% | |
| Potassium | 98.32mg | 2% | |
| Total Carbs | 21.7g | 7% | |
| Sugars | 19.94g | 80% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 0.34g | 1% | |
| Vitamin C | 2.7mg | 5% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 157.3 Kcal (659 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.26mg | 0% | |
| Potassium | 182.07mg | 2% | |
| Total Carbs | 40.19g | 7% | |
| Sugars | 36.93g | 80% | |
| Dietary Fiber | 1.26g | 3% | |
| Protein | 0.63g | 1% | |
| Vitamin C | 5mg | 5% | |
| Calcium | 54.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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