RHUBARB SPRITZ

Rhubarb Spritz image

Provided by Food Network

Time 1h10m

Yield 1 (plus extra compote)

Number Of Ingredients 11

4 ounces rhubarb, chopped
1 cup strawberries, hulled
Grated zest and juice of 1/2 orange
Grated zest of 1/2 lemon
1/2 cup sugar
3/4 teaspoon pure vanilla extract
1 1/4 ounces Aperol
1/2 ounce gin
1/4 ounce fresh lemon juice
2 ounces prosecco or other sparkling wine
Strawberry slice, for garnish

Steps:

Make the compote: Combine the rhubarb, strawberries, orange zest and juice, lemon zest, sugar and vanilla in a bowl. Let macerate at room temperature until juicy, about 30 minutes. Transfer to a saucepan and simmer until syrupy, about 20 minutes; let cool. Blend with an immersion blender until smooth. (The compote will keep in the refrigerator for up to 5 days.)
Make the cocktail: Combine the Aperol, gin, lemon juice and 1/2 ounce of the compote in a cocktail shaker and fill with ice. Shake until very cold, about 1 minute.
Strain the mixture into a wine glass filled with ice. Top with the prosecco and garnish with a strawberry slice.