Recipe Detail Page

1. For a pretty garnish, pull long ribbons from rhubarb using a Y-shaped vegetable peeler. If very long, cut in half. Put in a bowl of ice water and set aside. Thickly slice remaining rhubarb. (If you’re looking for simplicity, skip this step and just use the four full stalks of rhubarb in the syrup.) Pull long strips of peel from lemons and set peeled lemons aside for another use.

2. Place chopped rhubarb, raspberries and sugar into a small saucepan. Stir in water. Set over medium heat. Cook, stirring occasionally until fruit is very soft, about 15 to 20 minutes. Remove from heat. Stir in lemon peels. Let cool completely, allowing flavours to infuse, 30 to 40 minutes. Push liquid through a sieve into a bowl using the back of a ladle to swirl the mixture and help push it through the sieve. Remove and discard lemon peels. (Scrape leftover raspberry-rhubarb purée into a container and reserve for another use such as spreading on toast or mixing into plain yogurt. It will keep well, covered and refrigerated, for at least 3 days.) If making raspberry-rhubarb lemonade syrup in advance, it will keep well, covered and refrigerated, for up to 1 week.

3. To assemble cocktail, pour 1 oz syrup into a coupe or Champagne glass. Top with 2 oz each sparkling wine and sparkling water. Garnish with  rhubarb ribbons and/or skewered fresh raspberries. Repeat for more servings.