Roasted Rhubarb, Strawberry and Rosemary Prosecco Cocktail
Recipe Type: Drinks
Prep Time: 
Cook Time: 
Total Time: 
Serves: 1
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.
  • 3 stalks rhubarb, chopped
  • 3 Tablespoons sugar
  • ½ cup strawberries, sliced
  • ¼ teaspoon rosemary, chopped
  • 1 bottle prosecco
  • rosemary sprigs for garnish
  1. Preheat the oven to 450 degrees F. Toss the rhubarb in the sugar and let sit for about 10 minutes.
  2. Spread the rhubarb evenly on a baking sheet and bake for about 5 minutes, until the rhubarb is soft. Let cool.
  3. In a food processor, blend the rhubarb, strawberries and rosemary until a smooth puree.
  4. 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.
Recipe by Honest Cooking at