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Light blush pink mimosa in a coup glass with a bottle of champagne in the background and garnished with a rhubarb ribbon.
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Rhubarb Mimosa

Rhubarb Mimosa made with rhubarb simple syrup and chilled sparkling wine is a beautiful easy to serve champagne cocktail recipe.
Course Drinks
Cuisine American
Prep Time 1 hour
Cook Time 1 minute
Total Time 1 hour 1 minute
Servings 6 servings
Calories 181kcal
Author Tristin Rieken

Ingredients

  • 750 ml sparkling wine dry sparkling water, cava, prosecco or champagne
  • ¾ cup rhubarb simple syrup

Rhubarb syrup

  • ½ cup granulated sugar
  • ½ cup water
  • 1 ½ cups rhubarb shredded or chopped rhubarb stalks

Instructions

  • Make rhubarb syrup. Combine rhubarb, sugar and water in a small saucepan over medium heat. Bring to a simmer, remove from heat and steep for at least 1 hours up to 12. Cover and store refrigerated for up to 6 weeks.
    ½ cup granulated sugar, 1 ½ cups rhubarb, ½ cup water
  • Divide simple syrup evenly among 6 glasses and top with a pour of sparkling wine.
    750 ml sparkling wine, ¾ cup rhubarb simple syrup
  • Serve as is or garnish each glass with a fresh or candied rhubarb ribbon.

Nutrition

Calories: 181kcal | Carbohydrates: 34g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 34mg | Potassium: 224mg | Fiber: 1g | Sugar: 33g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
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