Recipe Rhubarb and Prosecco Spritzer

INGRÉDIENTS

PRÉPARATION

Wash the rhubarb and remove any leaves and brown spots. Cut the stalks into 2-inch pieces and place them in a large saucepan with the cinnamon stick. Add water to cover by 1/2 inch. Bring to a boil over medium-high heat, then immediately reduce the heat and simmer the rhubarb until the fruit is tender and the water turns pink, about 5 to 7 minutes. Remove from the heat. Pour the liquid into a large heatproof bowl through a fine-mesh sieve or cheesecloth, pressing out as much of the fruit pulp as possible. Discard the fruit pulp and cinnamon stick. Stir the honey into the hot liquid until it is sweet enough for your taste (I used about 3 tablespoons). Stir the honey until it is completely dissolved. Cover and let it cool for at least 30 minutes. Pour the rhubarb juice into a container. Add the chilled prosecco and raspberries. Pour the drink into glasses and garnish with a small piece of rhubarb and a sprig of mint. Serve chilled.