The strawberry-rhubarb puree sweetens a dry prosecco for a balanced sip and the rosemary just gives it a little something extra, like any good accessory should.
By Abby Himes
I secretly love brunch, or at least the idea of it. How can you not love a meal that allows you to sleep in, get all pretty, and when you walk in the door, offers you a yummy mimosa. Brunch is like your best friend… it goes with the flow and is ready to have good time.
Now all it needs is this pretty drink on the table. Stir it up for a light pink/coral color or layer it for a more dramatic effect. The strawberry-rhubarb puree sweetens a dry prosecco for a balanced sip and the rosemary just gives it a little something extra, like any good accessory should. This would be fabulous at a shower as well.
- 3 stalks rhubarb, chopped
- 3 Tablespoons sugar
- ½ cup strawberries, sliced
- ¼ teaspoon rosemary, chopped
- 1 bottle prosecco
- rosemary sprigs for garnish
- Preheat the oven to 450 degrees F. Toss the rhubarb in the sugar and let sit for about 10 minutes.
- Spread the rhubarb evenly on a baking sheet and bake for about 5 minutes, until the rhubarb is soft. Let cool.
- In a food processor, blend the rhubarb, strawberries and rosemary until a smooth puree.
- Spoon a tablespoon of puree into the bottom of a champagne glass, pour prosecco over it and garnish with a rosemary sprig. Feel free to stir for a pretty pink color and more even flavor.