I invented this cocktail for a dinner party where I had leftover rhubarb from a pie and a bottle of prosecco that needed a reason to be opened. Three stalks of rhubarb chopped and roasted with sliced strawberries and sugar at 400 degrees F (200 degrees C) for about fifteen minutes until everything was soft and jammy. Blended into a puree, cooled, spooned into glasses with a sprig of rosemary, and topped with cold prosecco.
The roasted fruit puree sinks to the bottom and the prosecco sits on top, pink and fizzy. You stir it with the rosemary sprig before drinking. Tart rhubarb, sweet strawberry, and a woody herbal scent from the rosemary that hits your nose before you taste anything. It is a cocktail that smells better than it looks, and it looks great.
Tips for Making Roasted Rhubarb Strawberry Prosecco Cocktails
Roast the fruit until soft and jammy
Three stalks of rhubarb, chopped, and half a cup of strawberries on a baking sheet with three tablespoons of sugar. Toss to coat. Roast at 400 degrees F (200 degrees C) for about fifteen minutes.
The fruit should be collapsed and soft, with the sugar dissolved into a syrupy juice around the edges. Let it cool slightly before blending.
Use cold prosecco and serve immediately
The prosecco should be well chilled. Pour it gently over the fruit puree to preserve the bubbles.
These cocktails lose their fizz after a few minutes. Make them one at a time as guests are ready to drink. The puree can be made hours ahead and kept in the fridge.
Roasted Rhubarb, Strawberry and Rosemary Prosecco Cocktail
Total Time: 25 minutes
Yield: Serves 1
Description
The strawberry-rhubarb puree sweetens a dry prosecco for a balanced sip, with rosemary adding a delightful aromatic touch.
Ingredients
Units
- 3 stalks rhubarb, chopped
- 3 Tablespoons sugar
- 1/2 cup strawberries, sliced
- 1 sprig rosemary
- 1 bottle prosecco
Instructions
- Preheat your oven to 400°F (200°C).
- Place the chopped rhubarb and sliced strawberries on a baking sheet. Sprinkle with sugar and toss to coat.
- Roast in the oven for about 15 minutes, or until the fruit is soft and the sugar has dissolved.
- Let the roasted fruit cool slightly, then blend into a puree.
- In a glass, add a spoonful of the fruit puree and a small sprig of rosemary.
- Top with prosecco and gently stir to combine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Category: Cocktail
Method: Baking
Cuisine: American
Nutrition
- Serving Size: 1 cocktail
- Calories: 150
- Sugar: 15
- Sodium: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 1
Frequently Asked Questions
How much puree per glass?
One generous spoonful, about two tablespoons. The puree is concentrated, and a little goes a long way. Too much and the prosecco gets thick.
Can I use champagne or cava instead?
Yes. Any dry sparkling wine works. Prosecco is slightly sweeter than champagne, which balances the tartness of the rhubarb. Cava is drier and lets the fruit flavour come through more.
Can I make the puree ahead?
Yes. It keeps in the fridge for up to three days. Bring it to room temperature before spooning into glasses so it blends more easily with the cold prosecco.
If You Liked This Recipe, You’ll Love These
- Fresh Rhubarb Mojito
- Frozen Strawberry Margarita with Black Pepper
- Strawberry Margarita Granita
- Roasted Strawberries and Rhubarb with Cardamom Whipped Cream
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