Rhubarb Fizz

Name: Rhubarb Fizz
Total time: PT0D0H0M
Yield: makes 1 Cocktail
Ingredients: 1 1 ⁄ 2 lb. rhubarb, stalks cut in half lengthwise and sliced into 1/2" pieces (to yield about 6 cups); 3 ⁄ 4 cup ginger beer; 1 ⁄ 4 cup sugar; 8 cardamom seeds, crushed; 1 vanilla bean (about 3-4" long), seeds and pod; 1 oz. rhubarb syrup; 4 oz. brut champagne or sparkling wine

Serves
makes 1 Cocktail

HELEN ROSNER

This bubbly cocktail, from Cambridge restaurant Fitzbillies, makes the most of rhubarb season.

Ingredients

For the Rhubarb Syrup

1 ¹⁄₂ lb. rhubarb, stalks cut in half lengthwise and sliced into 1/2" pieces (to yield about 6 cups)
³⁄₄ cup ginger beer
¹⁄₄ cup sugar
8 cardamom seeds, crushed
1 vanilla bean (about 3-4" long), seeds and pod

For the Cocktail

1 oz. rhubarb syrup
4 oz. brut champagne or sparkling wine

Instructions

Step 1

Make the rhubarb syrup: Combine the rhubarb, ginger beer, and sugar in a small sauce pan. Simmer until the rhubarb the rhubarb is pulp and the liquid has been reduced by half. Add the cardamom seeds and vanilla bean and let steep for 30 minutes. Strain and cool. Makes about 1⁄2 cup of syrup, which will keep, refrigerated, for 2-3 weeks.

Step 2

Pour 1 oz. rhubarb syrup into a chilled Champagne flute and top with Champagne.

Make the rhubarb syrup: Combine the rhubarb, ginger beer, and sugar in a small sauce pan. Simmer until the rhubarb the rhubarb is pulp and the liquid has been reduced by half. Add the cardamom seeds and vanilla bean and let steep for 30 minutes. Strain and cool. Makes about 1⁄2 cup of syrup, which will keep, refrigerated, for 2-3 weeks.
Pour 1 oz. rhubarb syrup into a chilled Champagne flute and top with Champagne.