My mother-in-law brought me own grown rhubarb yesterday. And by today, it transformed into a fizzy drink. Perfect on a sunny day like this. Salute!
This drink consists of one part rhubarb syrup and two parts prosecco. Really simple, actually. If you want a high-end version, you can replace the prosecco with champagne. And if the ratio feels off, feel free to adjust it. I made the rhubarb syrup myself, but obviously you can buy it instead.
Rhubarb syrup: Boil washed but unpeeled rhubarb bits in water until the rhubarb turns soggy and the water bright rose. Strain the liquid through a fine mesh strainer into a clean pan. Bring to a boil and skim any foam rising to the top. Add 1-1.5 dl agave syrup per liter liquid and boil for a couple of minutes. Pour into clean glass bottles, seal, allow to cool and store in the fridge.