Rhubarb Aperol spritz
- Published: 31 Mar 13
- Updated: 4 Oct 24
Bright pink and fizzy, this rhubarb and Aperol spritz cocktail makes the perfect pre-dinner tipple.
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Serves 6
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takes 30 minutes to make plus cooling and chilling
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Ingredients
- 600g forced rhubarb
- 80g caster sugar
- 150ml clear apple juice
- 300ml Aperol
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Method
- Cut the rhubarb into small pieces and place in a pan with 80g caster sugar and 150ml clear apple juice. Bring to the boil, then simmer for 15 minutes.
- Strain through a fine sieve, then put back on the heat to reduce to about 200ml.
- Cool the syrup completely, then chill.
- Take 6 wine glasses and, into each, pour 2 measures of Aperol to 1 measure of rhubarb syrup, then top up with chilled prosecco. Stir, then serve.
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- Recipe from April 2013 Issue
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