Sparkling Rhubarb Cocktail

Recipes taken from Clodagh’s Suppers by Clodagh Mckenna (£20, Kyle Books) Photography by Dora Kazmierak

This is such a pretty-looking cocktail – great for serving at a party when the first of the rhubarb comes into season


  • 750g rhubarb, trimmed and chopped
  • 150g caster sugar
  • Grated zest and juice of 1 orange
  • Chilled sparkling wine, to top up
  • To make the rhubarb syrup, place the rhubarb, sugar and orange zest and juice in a saucepan and add a splash of water. Bring to the boil, then reduce the heat to low and simmer gently, uncovered, for 10–15 minutes until the rhubarb is very soft.
  • Strain the syrup through a fine sieve into a jug, pressing the rhubarb to extract all the juice, then leave to cool.
  • Pour a little of the rhubarb syrup into each glass and top up with chilled sparkling wine.
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