- Equal parts by weight rhubarb and sugar
- Seltzer Water or Prosecco
Wash and trim rhubarb and chop into small pieces. Combine fruit and sugar in a non-reactive mixing bowl and muddle together until completely mashed. The blunt end of a rolling pin works well. Cover bowl with plastic wrap and let stand at room temperature for 24-48 hours. Strain through cheesecloth - discarding solids. Combine desired amount of syrup with seltzer, Prosecco or bubbly drink of choice. Serve over ice with a sprig of mint.