Rhubarb Mimosa

• 4 stalks rhubarb, cut into 1/2-inch pieces (about 2 cups)
• 1 cup sugar
• 1 sprig mint
• 1 750 -ml bottle prosecco, chilled

1. Combine the rhubarb, sugar and 2 cups water in a medium saucepan.
2. Bring to a boil over medium-high heat and cook, stirring occasionally, until the rhubarb is slightly broken down, about 10 minutes.
3. Remove from the heat and add the mint; let sit 1 minute, then strain.
4. The mixture should be syrupy; if it's too watery, return to the saucepan and continue cooking until slightly reduced.
5. Cover and refrigerate until cool.
6. Divide the rhubarb syrup among 6 champagne glasses and top with the prosecco.
7. Photograph by Kang Kim

stalks rhubarb, sugar, mint, prosecco

Taken from www.foodnetwork.com/recipes/marc-forgione/rhubarb-mimosa-recipe.html (may not work)