Rhubarb Fizz

Rhubarb Fizz
Rhubarb Fizz
This bubbly cocktail makes the most of rhubarb season. Get the recipe for Rhubarb Fizz »Helen Rosner

This bubbly cocktail, from Cambridge restaurant Fitzbillies, makes the most of rhubarb season.

Rhubarb Fizz
This rosy-hued champagne cocktail makes the most of rhubarb season.
Yield: makes 1 Cocktail

For the Rhubarb Syrup

  • 1 12 lb. rhubarb, stalks cut in half lengthwise and sliced into 1/2" pieces (to yield about 6 cups)
  • 34 cup ginger beer
  • 14 cup sugar
  • 8 cardamom seeds, crushed
  • 1 vanilla bean (about 3-4" long), seeds and pod

For the Cocktail

  • 1 oz. rhubarb syrup
  • 4 oz. brut champagne or sparkling wine

Instructions

  1. Make the rhubarb syrup: Combine the rhubarb, ginger beer, and sugar in a small sauce pan. Simmer until the rhubarb the rhubarb is pulp and the liquid has been reduced by half. Add the cardamom seeds and vanilla bean and let steep for 30 minutes. Strain and cool. Makes about 12 cup of syrup, which will keep, refrigerated, for 2-3 weeks.
  2. Pour 1 oz. rhubarb syrup into a chilled Champagne flute and top with Champagne.