Yield: enough syrup for 5-6 servings


For the rhubarb syrup: 

  • 1½ cups sugar
  • 1½ cups water
  • ½-inch piece fresh ginger, peeled and diced
  • 1 tbsp. black peppercorns
  • Zest of ½ a lime, cut into strips
  • ½ a vanilla bean (split lengthwise)
  • 2 cups diced rhubarb, cut into ¼-inch cubes
  • ¾ tsp. spiced rum

To prepare: 

  • 1 oz. spiced rhubarb syrup (above)
  • Crushed ice
  • 5 oz. prosecco per serving
  • Thinly sliced rhubarb, for garnish
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  • step 1: HideShow Images

    To make the syrup, combine the sugar and water in a  medium saucepan over medium heat. Let cook, stirring occasionally, until the sugar has dissolved completely into the water. Add in the ginger, peppercorns, lime zest, and vanilla bean. Let simmer over medium to medium-high heat about 8-10 minutes. Remove from the heat and let cool. Place the rhubarb in a medium bowl. Strain the syrup through a fine mesh sieve over the rhubarb. Add in a few pieces of the ginger and the vanilla bean pod. Discard the remaining solids. Let stand, swirling the bowl occasionally to coat the fruit, about 10 minutes. Stir in the rum, cover and chill for at least 4 hours or up to 1 week.

  • step 2: HideShow Images

    To serve, fill a glass with crushed ice. Add in 2 tablespoons of the rhubarb syrup and top with the Prosecco. Swirl gently to mix. Garnish with the fresh rhubarb and serve.