Description
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.
Ingredients
Scale
- 3 stalks rhubarb, chopped
- 3 Tablespoons sugar
- 1/2 cup strawberries, sliced
- 1/4 teaspoon rosemary, chopped
- 1 bottle prosecco
- rosemary sprigs for garnish
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 15 mins