Rhubarb syrup with Prosecco & lime ice cubes

Rhubarb syrup with Prosecco & lime ice cubes

Total: 2 hr 50 Min. | Active: 50 Min.
vegan, lactose-free, gluten-free
Nutritional value / glass: 119 kcal
, Carbohydrate: 14 g


4 glasses


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:

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Lime ice cubes

½ lime, rinsed with hot water, quartered lengthwise, cut into slices

To reduce the rhubarb mixture

300 g red rhubarb, cut into pieces
½ lime, the whole juice
1 vanilla pod, cut lenghtwise, seeds scratched out
1 tbsp sugar

Rhubarb syrup

1 dl water
300 g sugar

To serve

4 dl Prosecco
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4 glasses, each approx. 150 ml

How it's done

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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.

Good to know
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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