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