Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lime ice cubes
To reduce the rhubarb mixture
Rhubarb syrup
To serve
Utensils
4 glasses, each approx. 150 ml
How it's done
Lime ice cubes
Place the slices of lime in an ice cube tray, fill with water, freeze for approx. 2 hrs.
To reduce the rhubarb mixture
Place the rhubarb, lime juice, vanilla pod, vanilla seeds and sugar in a pan, bring to the boil while stirring, reduce over a medium heat for approx. 20 mins. Remove the vanilla pod, puree the rhubarb, strain.
Rhubarb syrup
Bring the rhubarb liquid, water and sugar to the boil while stirring. Simmer over a low heat for approx. 15 mins. Remove the pan from the heat, leave to cool.
To serve
Pour 1/2 tbsp of syrup into each glass, fill with Prosecco. Add the lime ice cubes.
| Tip: | To preserve the remaining syrup, pour through a sieve into clean, warmed bottles while still boiling hot. Fill to just below the rim, seal immediately and leave to cool. |
|---|---|
| Tip: | For the ice cubes, use diluted rhubarb syrup instead of water. |
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