Words will be surely bubbled up when you add genuine sparkle to any meal with this delightful take on champagne. But beware, bubbly lovers may get in a tizzy when there is no more rhubarb sherbet on ice for those used to a champagne lifestyle.
Serves 6 (makes about 600ml)
Takes 75 minutes to make, plus cooling
Per serving:
662kcals
0.1g fat (trace saturated)
0.8g protein
176g carbs
176g sugar
trace salt
1. Make the syrup. Combine the rhubarb, sugar, cardamom (if using) and 250ml water in a saucepan, and bring slowly to a simmer for at least 10 minutes. Allow to stand for 30 minutes or so.
You could – to take the spin on champagne further – add it to a sparkling wine to make a wintry kir royale-type cocktail; or dilute it with apple or pear juice, which is fantastic.
2. Strain the mixture through a sieve lined with cheesecloth and return the resulting syrupy liquid to the pan. Simmer it very gently for another 20 minutes or so until it has thickened noticeably. Allow the syrup to cool completely before diluting to taste with ice and fizzy or still water.
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